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Why yes, yes it will. Happy Saturday everyone! 🙂 The first show yesterday was amazing, and congratulations to all the dancers!
So, wanna know why it will be a great day? ‘Cause today’s Stacked Saturday protein pancakes will be in your stomach.
And your stomach will be smiling.
And happy. 🙂
And you’ll feel better, because pancakes are good for your soul.
These were adapted from the awesome blog, Food Faith Fitness! You know what’s even cooler about these bad boys?! You can make them in the microwave.
YOU HEARD ME RIGHT. M-i-c-r-o-wave! Now you have no excuses to skip breakfast! Taylor even provides a step-by-step video for you to follow. It couldn’t be simpler! Now, if you were to head over to her blog, you’ll notice that she uses something called peanut flour. Guess what?! It’s actually PB2.
If you don’t own this, try subbing it with another flour….maybe coconut?! 🙂 I used 2 tbsp. of coconut flour and 2 tbsp. of PB2 to equal 1/4 cup. But if you don’t own coconut flour either, try oat flour (ground-up oats), whole wheat, or all-purpose. However, I can’t vouch for the results because I haven’t tried it with those other flours. If you have any recipe questions, I would ask the recipe author!
Keep in mind that I cooked these on the stove, but you can certainly do either.
Hurry, your maple syrup is waiting…
Coconutty Peanut Protein Pancakes
(Adapted from Food Faith Fitness)
- Prep time: 8 mins
- Cook time: 2 mins
- Total time: 10 mins
Author: Taylor
Serves: 1 happy and hungry person
Ingredients:
2 tbsp. coconut flour
2 tbsp. PB2 (peanut flour)
1/2 scoop vanilla protein powder (I used Arbonne)
*1 tbsp. dry sweetener of choice* (Taylor used Truvia)
1/2 tsp baking powder
1/4 tsp cinnamon
Pinch of salt
3 tbsp. Liquid Egg Whites (or 1 large egg white)
2 tbsp. plain, nonfat Greek yogurt
1/8 tsp vanilla extract
3/4 tsp apple cider vinegar
1/2 tbsp. mini chocolate chips
**Milk as needed**
For topping:
*1 tsp. peanut butter mixed with maple syrup*
Directions:
- In a medium bowl, mix together the coconut flour, PB2, protein powder, optional sweetener, baking powder, cinnamon and salt until well combined. Set aside.
- In a separate small bowl, whisk together the egg whites, Greek yogurt, vanilla extract and apple cider vinegar until smooth.
- Pour the Greek yogurt mixture, along with the chocolate chips, into the dry flour mixture and stir until evenly combined. The batter will be very thick. Let stand 5 minutes.
- *IF USING MICROWAVE. SEE NOTES BELOW FOR SUB* Spray a small microwave-safe plate with cooking spray and place 1/4 of the batter (which should be exactly half of the batter) onto the center. Lightly spread out so that it’s about 1 inch high. Resist the urge to spread out more, as the pancake flattens while cooking.
- Microwave for 40 seconds, or until the top looks set. Let stand for 30 seconds and then transfer to a plate. Repeat with the remaining batter. *
- Top with peanut butter, syrup or DEVOUR as is!
TAYLOR’S NOTES:
* Cooking time may vary depending on the wattage of your microwave. Mine is 1000 watts, and the pancakes are perfect at 40 seconds. Fiddle with yours until you get it perfect.
TO COOK ON A GRIDDLE:
I won’t lie, these are not the same texture as pancakes but they totally do the trick in a pinch. If you need that light and fluffy, golden brown pancake experience you can easily cook these on a griddle on medium-low heat, for about 5-7 minutes per side!
Find it on Instagram, or better yet, in your belly…;)
Have a beautiful weekend! 🙂