How about some pancakes on this beautiful Sunday! Yesterday was 90 degrees and sunny in San Antonio and I could totally tell that it was drawing everyone outside (myself included). Sorry to the folks up in the New England area who are still getting snow dumped on them :/ BTW, springing forward kicked my butt this morning when I tried to get out of bed…so pancakes seem totally fitting. And why not throw a little booze in there? If you don’t have any Kahlua sitting around, you can certainly use some cooled coffee instead, but the Kahlua has such a great flavor in these pancakes that it’s totally worth trying.
This recipe makes about 3 servings of three x 3″ pancakes, but you could just make it serve two or I suppose even one person could crush these alone if they’ve got a serious appetite! And the PB whip you see here is only about 1/3 of how much the recipe makes…but I couldn’t smother the pancakes in it before their photo shoot.
Kahlua Peanut Butter Protein Pancakes
- 2/3 cup oat flour
- 1 scoop Cellucor Molten Chocolate Whey Protein
- 1/4 cup PB2 powdered peanut butter
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 2/3 cup unsweetened applesauce
- 2 egg whites
- 2 tbsp Kahlua or cooled coffee
- 1/2 tsp vanilla extract
Peanut Butter Whip
- 1/2 cup plain, non-fat Greek yogurt
- 1 tbsp Kahlua or cooled coffee
- 1 tbsp peanut butter
- 1 tbsp Cellucor Vanilla Casein Protein powder
- 45 mg pure Stevia
- Pinch of cinnamon
Whisk together all peanut butter whip ingredients until smooth. Set aside.
Mix dry pancake ingredients, then add wet ingredients and mix until combined.
Heat a griddle or skillet over medium-high heat. Spray with non-stick cooking spray, then pour pancake batter to form 3" pancakes. Cook until the tops begin to bubble, then flip and cook through.
Serve pancakes with peanut butter whip.
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