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Chocolate Peanut Butter Pancakes
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Author:
Kara Corey, RD
Servings
10
Prep Time
15 minutes
Cook Time
15 minutes
Calories
271
You'll love these mouthwatering protein pancakes!
Ingredients
Pancake Ingredients
-
½ scoop MTS Machine Whey Chocolate Protein
-
1 cup liquid egg whites
-
2 tbs. raw coconut flour
-
1 tbs. PB2: Powdered Peanut Butter
Maple Syrup Ingredients
-
1 cup MTS Machine Whey Vanilla Ice Cream Protein
-
½ cup brown sugar
-
¼ cup Splenda Allulose
-
½ cup of unsalted butter
-
1 tsp. maple extract
-
½ cup of water (adjust as needed for desired consistency)
Directions
Pancake Directions
Mix all ingredients in a bowl until a thick batter is formed.
Pour batter onto a greased skillet and cook until firm on one side.
Flip and cook until firm.
Syrup Directions
In a medium saucepan, melt the butter over medium heat.
In a bowl, mix the protein, brown sugar and Splenda Allulose.
Gradually add the dry mixture to the melted butter, stirring constantly to prevent lumps.
Next, add in the water and the maple extract, stirring constantly. Make sure it’s well combined and very smooth.
Lower the heat, simmer the mixture and cook for about 5-7 minutes, stirring occasionally until the syrup thickens.
Allow syrup to cool slightly before pouring into a bottle. Store in the refrigerator for up to a week.
Recipe Note
Optional: Sprinkle sugar-free chocolate chips on top.
Nutrition facts: Pancakes only
Nutrition
Nutrition
- Serving Size
- 2 Pancakes
- per serving
- Calories
- 271
Amount/Serving
% Daily Value
- Protein
- 45 grams
- Carbs
- 16 grams
- Fat
- 3 grams