Peach Crisp Protein Pancakes

Holy crap…look how good these look! Peaches…and syrup…and pancakes…and crispy stuff…and peaches…drool.  I meant for these to be summery and light, but then this happened.  Soooo instead, they can be your segway into fall! They really do taste like fall – nice and warm peaches with cinnamon maple flavors and a nice sweet crisp on top 🙂  The colors just scream fall to me too.

These may not be the most macro friendly protein pancakes on the market, but damn if they aren’t delicious!  Initially I really wanted to make a crumble instead of a crisp for on top of the pancakes, but I couldn’t really figure out a way to do it without turning on my oven and/or using a bunch of butter.  So instead I just turned it into a crisp and cooked it up in the microwave! I actually made it before hand when I was testing it out and just stuck it in the refrigerator until I was ready to use it.  I think that actually made it crispier than when it first came out of the microwave…weird? Sorry I didn’t take pictures while I was making it – it’s really simple though, so if you just follow the directions, you shouldn’t have any problems!  Oh and disclaimer: be prepared for your house to smell like you could eat the whole thing after making the crisp 🙂

For the peach topping, I just stuck it all in a little sauce pan and brought it to a boil, then let it simmer while I was making the pancakes.  Not really an exact science, but mine went for about 15 minutes.  I’d recommend cutting that by a few minutes so the maple syrup isn’t quite so reduced.Pancake cooking glamour shot…no big deal or anything.

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Peach Crisp Protein Pancakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1

Calories per serving 475 kcal

Ingredients

• 1/3 cup rolled oats
• 1 scoop Cellucor Whipped Vanilla whey protein
• 1/4 tsp baking powder
• 1 egg white
• 3 tbsp unsweetened applesauce
• 2 tbsp Dannon Light and Fit non-fat vanilla Greek yogurt divided
• 1/4 tsp almond extract

Peach Topping Ingredients:

• 1 medium peach chopped
• 1 tbsp water
• 1/4 tsp cinnamon
• 2 tbsp pure maple syrup

Crisp Ingredients:

• 2 tsp rolled oats
• 1 tsp coconut flour
• 1/2 tsp coconut oil
• 1/2 tsp Splenda brown sugar blend
• Pinch of cinnamon
• Dash of nutmeg
• 1 tsp pure maple syrup

Instructions

1. In a small microwavable ramekin or flat bottom bowl, mix all crisp ingredients except maple syrup with a fork until crumbly.  Microwave for 30 seconds, then remove and stir again.  Add maple syrup and mix in, then microwave for another 30 seconds.  Remove and stir.  Set aside.
2. Heat a small saucepan over medium heat and add peach topping ingredients.  Bring to a boil, then lower heat to a simmer and continue cooking until the mixture has thickened, about 10-12 minutes.
3. In a food processor or Nutribullet, mill the oats until they form a fine powder.
4. Mix together all pancake ingredients (only 1 tbsp Greek yogurt in the pancake mix).
5. Heat a large griddle or non-stick pan over medium heat.  Spray with non-stick cooking spray (I like the coconut oil kinand spoon pancake mixture onto griddle to form 3-4 pancakes.  Cook until the top begins to bubble, then flip and cook through.
6. Plate pancakes and top with peach topping.  Top with remaining Greek yogurt and crisp mixture.

Nutrition Facts

Peach Crisp Protein Pancakes

Amount Per Serving

Calories 475 Calories from Fat 63

% Daily Value*

Fat 7g11%

Cholesterol 36mg12%

Sodium 321mg14%

Carbohydrates 69g23%

Fiber 7g29%

Sugar 40g44%

Protein 37g74%

* Percent Daily Values are based on a 2000 calorie diet.

Time to go put these carbs to good use at the gym…