Protein Pancakes Peanut Butter Syrup (Print View)

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.

# Expert Advice:

01 -
  • Uses everyday ingredients that are easy to find and often already in your pantry
  • High in protein for a filling start or recovery meal
  • Quick prep and cooking time make this ideal for hectic mornings
  • Naturally gluten free if you choose certified ingredients
  • Customize easily with your favorite mix-ins like berries or chocolate chips
02 -
  • Each serving is packed with nineteen grams of protein for sustained energy
  • Recipe can be made completely gluten free using certified oat flour and protein powder
  • These pancakes freeze and reheat beautifully so you can meal prep for the week
03 -
  • Do not overmix the batter or the pancakes turn dense and chewy leave a few lumps
  • Letting the batter rest wakes up the baking powder for those signature fluffy pancakes
  • Adjust the syrup’s consistency by adding more or less milk depending on how you like it
  • Always taste your protein powder first so the flavor complements your recipe not overpowers it

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