August Week 4 Breakfast Bests…
We love healthy pancakes! I have flipped a few in my day!
Adding other ingredients to increase the protein content, fiber and nutrition (and have them taste good) has been my goal.
My most recent favorite addition is using a plant-based protein powder, Orgain Organic Peanut Butter Protein.
If you have a peanut allergy, there are other protein powders such as Vanilla, Chocolate or Berry that are just as good.
Protein powder added to pancakes are packed with 46.4g of Protein, low in carbohydrates and very flavorful.
Other modifications to make your pancakes non-dairy, you can find under Melissa’s Modifications in the Notes section below…. Enjoy!
To Healthy Eating,
Peanut Butter Protein Pancakes
- 1/2 cups Peanut butter protein Vanilla, Chocolate or Strawberry Protein Power can be an option.
- 1/2 cup All purpose flour Almond flour or Bisquick**
- 1/2 Tsp sea salt
- 10 drops Stevia or 1/2 banana
- 4 lge Eggs or Just Eggs replacement
- 1 cups cottage cheese Low Fat or non-dairy Cottage cheese
- 1 tbsp coconut oil Olive oil can used as well
- 1/2 cups Milk Low Fat; or Almond/Cashew Milk
- Combine the protein powder, flour, baking soda and salt in a medium bowl. Mix until fully combined.
- In a food processor combine the stevia, eggs, cottage cheese and milk. Add the dry ingredients and pulse to combine.
- Heat a pancake griddle over medium heat. Grease with the coconut oil, cook the batter by ¼ C scoops until bubbles form, then flip and cook the other side until golden.
- Serve with olive oil or vegan butter. Enjoy!
- 1 300g block soft or silken tofu (about 1 1/3 cups)
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 of a 420g block firm tofu (210g or about 1 1/2 cups) crumbled.