Peanut Butter and Fluff Protein Pancakes
I’m 27, and I’m eating a Fluffernutter. For Breakfast. And it’s good for me. Is this real life, or is this a flashback to the fantasies of nine-year-old Jo? Well, Yogi Bear is no where to be seen and I’m not using dial-up, so it must me the former.
These really are pretty ridiculous though. As Courtney put it, “that looks like something I would have made drunk in college.” Sounds like an endorsement to me.
Peanut Butter and Fluff Protein Pancakes
- 1/4 cup pancake mix or flour of choice (I used 1/4 cup Wild Roots Ancient Grain Pancake and waffle mix, which is gluten-free and can be found at Costco)
- 1/4 cup cake batter Muscle Milk protein powder, or protein powder of choice
- 3 egg whites
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup milk of choice (I used almond)
- Dash of Cinnamon
Toppings:
- 1 Banana, sliced
- Peanut Butter: 1/4 cup PB2, prepared to be liquidy enough to drizzle
- Fluff: 2 T cake batter/vanilla protein power, combined with 2 T fat-free vanilla Greek yogurt
Mix all pancake ingredients thoroughly. Spray pan and heat over medium heat. Spoon half the batter at a time (this will make two very large pancakes). Once the batter begins to bubble, flip and allow other side to cook. These cook very quickly. Transfer to a plate and garnish with sliced banana, “Fluff” and PB2.
Serves 2
