For people who would always choose pancakes over a brotastic protein shake, this is the breakfast for you. With a base of protein and a fiber-packed blend of almond flour, powdered peanut butter, oats, powdered milk, and chia seeds, these pancakes will keep you buzzing with energy right up to lunchtime. PSA: This mixture is basically homemade protein powder, so if you can make extra and stash it in the fridge for smoothies.
Peanut Butter Protein Pancakes
Photo by Kelsey Hansen
½ cup almond flour (about 1 3/4 ounce)
½ cup peanut butter powder (such as PBfit)
½ cup uncooked quick-cooking oats
½ cup powdered milk
2 tablespoons chia seeds
1 cup (about 4 1/4 ounces) all-purpose flour
2 tablespoons granulated sugar
1 ½ tablespoons baking powder
¼ teaspoon kosher salt
1 ½ cups tap water
3 tablespoons unsalted butter, melted
Sliced toasted almonds
How to Make It
Heat a large griddle or nonstick skillet over medium.
Combine almond flour, peanut butter powder, oats, powdered milk, and chia seeds in a high-powered blender; process until smooth, about 10 seconds. Add all-purpose flour, sugar, baking powder, and salt; process until smooth, about 10 seconds. Add water and butter; process until smooth, about 30 seconds, stopping to scrape down sides of bowl as needed.
Pour about 1/4 cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges are lightly browned, about 2 minutes. Flip, and cook until cooked through, 1 to 2 minutes. Sprinkle with chocolate chips and almonds. Drizzle with maple syrup.