Fluffy, high-protein pancakes paired with creamy peanut butter syrup for a nourishing, energizing start.
# Components:
→ Pancake Batter
01 - 1 cup (120 g) oat flour
02 - 1 scoop (30 g) vanilla protein powder
03 - 1 tablespoon (12 g) baking powder
04 - 1/4 teaspoon salt
05 - 1 tablespoon (12 g) sugar or other sweetener
06 - 1 cup (240 ml) unsweetened almond milk or milk of choice
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon (15 ml) melted coconut oil or butter
→ Peanut Butter Syrup
10 - 1/3 cup (80 ml) natural peanut butter
11 - 2 tablespoons (30 ml) maple syrup or honey
12 - 2-3 tablespoons (30-45 ml) milk, as needed for thinning
# Directions:
01 - In a large bowl, thoroughly whisk together oat flour, protein powder, baking powder, salt, and sugar to ensure uniform distribution.
02 - In a separate bowl, beat the eggs until lightly frothy, then incorporate the almond milk, vanilla extract, and melted coconut oil.
03 - Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix. Allow the batter to rest for 5 minutes to thicken.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface to prevent sticking.
05 - Using a 1/4 cup measure, pour batter onto the heated skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
06 - In a small bowl, whisk together the peanut butter and maple syrup until smooth. Gradually add milk, one tablespoon at a time, until the syrup reaches a pourable consistency.
07 - Arrange the warm pancakes on serving plates and generously drizzle with the prepared peanut butter syrup.
