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Peach Crisp Protein Pancakes

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 1
Calories: 475kcal

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

Calories: 475kcal | Carbohydrates: 69g | Protein: 37g | Fat: 7g | Cholesterol: 36mg | Sodium: 321mg | Fiber: 7g | Sugar: 40g