Description
Fluffy peanut butter protein pancakes layered with banana and topped with peanut butter marshmallow sauce, protein peanut butter, and mini marshmallows.
Scale
Ingredients
Peanut Butter Pancakes
- 1/2 cup (60g) whole wheat flour
- 1 scoop (33g) Musclepharm vanilla combat protein powder
- 2 tbsp. (12g) peanut flour*
- 1/2 tsp. baking powder
- 1/2 tbsp. stevia or granulated erythritol
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup + 1 tbsp. unsweetened almond milk
- 1 large whole egg
Peanut Butter Marshmallow Sauce
- 1 tbsp. (6g) sugar free white chocolate pudding mix
- 1 tbsp. marshmallow fluff
- 1 tbsp. (6g) peanut flour
Extra Toppings
- 2 tbsp. (32g) Nutty by Nature Protein Peanut Butter
- 1/2 small banana
- mini marshmallows (optional)
Instructions
- Preheat pan or griddle to medium/high heat. In a large bowl, mix whole wheat flour, protein powder, peanut flour, stevia and baking powder. In a separate bowl, add milk, egg, and Greek yogurt. Mix well until smooth.
- Add wet ingredients to dry. Gently mix together until well combined. Be careful not to over mix. Spoon batter onto griddle to make 4 medium sized pancakes. Cook for about 3-4 minutes per side.
- While pancakes are cooking, make peanut butter marshmallow sauce. Mix sugar free white chocolate pudding mix with enough water to make a thin sauce consistency. Add marshmallow fluff and peanut flour and mix until smooth.
- Slice banana and layer pancakes with sliced banana. Top with peanut butter, peanut butter marshmallow sauce, and mini marshmallows.
Nutrition
- Serving Size: 4 pancakes without toppings
- Calories: 485
- Sugar: 5
- Fat: 10
- Carbohydrates: 52
- Fiber: 11
- Protein: 50