Ingredients
1 cup all-purpose flour
1/2 cup vanilla protein powder (2 scoops)
1 tbsp baking powder
2 tbsp granulated sugar or sweetener of choice
1/4 tsp salt
1 cup milk (dairy or non-dairy)
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
Cooking spray or butter (for greasing)
Instructions
1. 1. In a large bowl, whisk together flour, protein powder, baking powder, sugar, and salt.
2. 2. In a medium bowl, whisk together milk, peanut butter, egg, and vanilla until smooth.
3. 3. Pour wet ingredients into dry; mix gently with a whisk or spatula until just combined (a few lumps are okay). Do not overmix.
4. 4. Heat a non-stick griddle or pan over medium-low heat; lightly grease with cooking spray or butter.
5. 5. Pour about 1/4 cup batter per pancake onto the griddle. Cook 2-3 minutes until bubbles form on surface and edges look set.
6. 6. Flip and cook 1-2 minutes more until golden brown and cooked through.
7. 7. Serve warm with desired toppings. Repeat with remaining batter, re-greasing pan as needed.
Notes
For gluten-free: use a 1:1 gluten-free flour blend. For dairy-free: use non-dairy milk. For nut-free: substitute sunflower seed butter. Rest batter 5-10 minutes for fluffier pancakes. Store leftovers in fridge up to 4 days or freeze up to 3 months. Reheat in toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle or frying pan
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 340
- Sugar: 12g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg