Peanut Butter Vanilla Protein Pancakes

I work with clients all of the time on how to add more protein to their diets. Protein builds muscles, keeps you full and is so good for you! So I tweaked my original protein pancake recipe to make this new one which is higher in protein and lower in fat. 11g of protein per pancake. Boooooom! Thank you egg whites and protein powder!

These pancakes are great served warm or cold, and they freeze very well. This recipe made 17, so save half in the freezer for a rainy day.

A few recipe notes:

Do not leave the lemon juice out of this recipe. The purpose of it is not to add flavor. When heated, baking soda also produces sodium carbonate, which doesn’t taste so great. It leaves an unpleasant, alkaline flavor behind. But if you mix baking soda with an acid (like lemon juice or another citric acid carrier) then the sodium carbonate is partially neutralized and leaves behind less aftertaste. This acid also helps the carbon dioxide gas release more quickly.

I have made this recipe with and without the coconut palm sugar, and I do think it adds a lot of extra flavor, so I would recommend keeping it, unless you are really finicky about added sugar. Coconut sugar is definitely a better option than cane sugar.

If you do not like blueberries, I would recommend adding a different berry that you enjoy. They really act as a syrup when heated, eliminating the need for an added sugar, and they keep the pancakes moist.

I hope you enjoy these little treats as much as we do in the Davis household!

Peanut Butter Vanilla Protein Pancakes

macros (per pancake, makes 17): 102 calories, 0.7g fat, 13.1g carbs, 1.9g fiber, 7.6g sugar, 11.1g protein

Ingredients:

500g very ripe bananas (about 4 large)

2c. liquid egg whites (36T.)

8T. powdered peanut butter (recommend organic Just Great Stuff brand)

4 scoops (4.8 ounces) Vega Sport Vanilla protein powder

2t. baking powder

1t. baking soda

1T. lemon juice

2t. vanilla extract

2T. coconut flour (recommend Bob’s Red Mill)

2T. coconut palm sugar

1T. ground cinnamon

1t. sea salt

200g blueberries

Directions:

• Using an electric mixer. Blend the bananas and egg whites until frothy. Continue adding the remaining ingredients (except blueberries), one at a time, blending between each addition. Fold in berries.
• Heat a non-stick pan over medium-low heat. Lightly oil the surface with coconut oil and/or cooking spray.
• Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes.
• Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
• Serve the pancakes immediately or allow to cool and refrigerate or freeze.