Protein Pancakes Recipe
These fluffy protein pancakes are wholesome and filling, made without flour. Top them with nut butter or fruit for an easy post-workout breakfast!
Servings: 2 to 3 servings
Ingredients
For the Pancakes
- ½ cup creamy no stir peanut butter
- ½ cup egg whites
- ⅓ cup ricotta
- ⅓ cup protein powder vanilla or chocolate
- ½ cup rolled oats
- ½ cup milk
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon maple syrup or honey, optional
- 1 large banana sliced
Peanut Butter Sauce
- ⅓ cup creamy peanut butter
- 4 tablespoons maple syrup
Instructions
- Prepare the batter. In a mixing bowl, combine the creamy peanut butter, egg whites, ricotta, protein powder, oats, milk, baking powder, cinnamon, vanilla, and honey. Whisk until the batter is smooth and well combined. Don’t over-mix.
- Rest. Let the batter sit for 5 minutes.
- Heat the skillet. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or coconut oil.
- Cook the pancakes. Pour about ⅓ cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for another 2 minutes or until golden brown. Repeat with the remaining batter.
- Make the peanut butter sauce. While the pancakes are cooking, prepare the peanut butter sauce. In a small bowl, whisk together the creamy peanut butter and maple syrup until smooth. If the mixture is too thick, you can add a little extra maple syrup or even some water (1 tablespoon at a time) to thin it out.
- Serve and enjoy. Serve the pancakes topped with sliced banana and drizzled with the peanut butter sauce. Enjoy!
Nutrition
Calories: 993kcal | Carbohydrates: 60g | Protein: 56g | Fat: 65g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Cholesterol: 58mg | Sodium: 651mg | Potassium: 1388mg | Fiber: 9g | Sugar: 24g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 387mg | Iron: 5mg
