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.
Peach Crisp Protein Pancakes
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
- 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.
- 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.
- In a food processor or Nutribullet, mill the oats until they form a fine powder.
- Mix together all pancake ingredients (only 1 tbsp Greek yogurt in the pancake mix).
- 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.
- Plate pancakes and top with peach topping. Top with remaining Greek yogurt and crisp mixture.
Nutrition Information
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