Peanut Butter Protein Pancake With Blueberry Vanilla Topping

Peanut butter is a good source of protein and healthy fats, making it a nutritious addition to these pancakes.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Peanut Butter Protein Pancake With Blueberry Vanilla Topping

Cooking Method: Frying Cuisine: American Courses: Breakfast Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 tablespoon Peanut Butter
• 2 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Almond milk
• 1 cup Whole wheat flour
• 2 scoop Protein powder
• 1 teaspoon Baking powder
• 1 cup Blueberries
• 4 tablespoon Maple syrup

Instructions

1. In a large bowl, whisk together the peanut butter, eggs, vanilla extract, and almond milk.
2. In a separate bowl, mix together the whole wheat flour, protein powder, and baking powder.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Heat a non-stick skillet over medium heat and lightly coat with cooking spray.
5. Pour 1/4 cup of the batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
7. Repeat with the remaining batter.
8. In a small saucepan, heat the blueberries and maple syrup over low heat until warm.
9. Serve the pancakes with the blueberry vanilla topping.
10. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 35g12%

Sugars 10g

Protein 18g36%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.