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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

Rebecca Firkser
Recipe by Extra Crispy

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Read the full recipe after the video.

Recipe Summary

cook:
10 mins
prep:
5 mins
total:
15 mins
Yield:
10-12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large griddle or nonstick skillet over medium.

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  • 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.

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