Peanut Butter Pancakes

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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)