Recipe Name

Peanut Butter Pancakes

Macros:

  • Protein: 25g
  • Carbs: 32.5g
  • Fat: 4g

Serving Details:

  • Servings: 2
  • Serving Size:
  • Calories: 212.5

Directions:

  • 1 Combine all Dry (Splenda, Baking Powder, SF/FF Pudding mix, Whey, Pancake Mix, Dash Salt). Set Aside.
  • 2 Add Egg Whites, vanilla extract, and Greek Yogurt use a hand blender to stir. Once batter is formed set aside.
  • 3 Use Cooking Spray to coat a medium skillet.
  • 4 Drop 2 Spoonful’s of batter onto the skillet and allow to cook for 1-2 minutes. When it starts to bubble, flip the pancake over. Rinse and repeat until all pancakes are cooked.
  • 5 Mix powdered peanut butter with water to form a smooth glaze.
  • 6 Top Pancakes with peanut butter glaze.
  • 7 Enjoy!

Ingredients:

  • Dry:
  • Complete Pancake Mix 1.5 Servings (60g)
  • Whey Protein 1 Scoop (35g)
  • Baking Powder Dash (3g)
  • Splenda Dash (3g)
  • SF/FF Jello Pudding Mix 1 Serving (8g)
  • Salt Dash (1g)
  • Wet:
  • Egg Whites 2 (60g)
  • Greek Yogurt 2oz (56g)
  • Vanilla Extract Dash (2g)
  • Topping/Filling:
  • Powdered Peanut Butter 2 Tbsp (11g)

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