Servings 12 Medium Pancakes
Place all ingredients (except butter) in a blender in the order listed above.
Blend to combine ingredients, pausing halfway through to clean the edges of the blender and blade.
Heat a large nonstick skillet to medium heat and melt a thin layer of butter in the pan.
Pour the batter in the center of your pan, and cook until your pancake can flip easily -- about 3-4 minutes.
Flip and cook the other side for about 2 minutes. You’ll know your pancakes are done when they’re golden brown and cooked through.
Place on a plate and while you continue cooking the rest of the batter. Serve warm with your favorite toppings and enjoy!
- Milk. I swap between unsweetened light almond or coconut milk.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- Protein Powder: This recipe has only been tested using Gold Standard 100% Whey Protein. Other protein powders (vegan, pea, etc.) will absorb liquids differently, so you may need to adjust the amount of liquid if swapping the powders. Also, they bake differently, and may not be as fluffy as the whey protein pancakes here.
- Nutritional information is for 1 pancake, 1/12 of the pancake batter. It was calculated using Gold Standard 100% Whey Protein, and will vary depending on the protein powder you use:
Calories: 76kcal | Carbohydrates: 2g | Protein: 11g | Fat: 3g | Cholesterol: 27mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com