Peanut Butter Protein Blender Pancakes
Peanut Butter Protein Blender Pancakes coming in hot! Who doesn’t love a tall stack of pancakes covered in maple syrup to start the day off right? Well, these fit that bill and then some. Packed with protein, these pancakes are perfect for an after workout meal, or as a sneaky way to start your day off with a well balanced plate.
I think my favorite part of these pancakes, outside of how tasty they are, has to be how unbelievably easy they are to whip up. Just throw all of the ingredients into a blender, zip-zap it a few times, and then pour it onto a skillet. It truly does not get any easier.
Aside from the protein, these pancakes are chock-full of healthy fiber from the oats and flaxseed, so they will definitely keep you satiated and full for hours. Oh, and the added peanut butter powder to the batter gives the perfect amount of PB flavoring without being too overpowering.
Top these with a drizzle of added peanut butter (because can you ever really have too much?), some maple syrup, and a handful of fresh berries for a true breakfast of champions. And if you’re looking to get extra fancy, I would recommend a few slices of caramelized bananas to really elevate your toppings game.
If you give these Peanut Butter Protein Blender Pancakes a try, be sure to comment below and/or tag me on Instagram and let me know how you liked them! I love to hear what you think.
Take care xx
Slim
Peanut Butter Protein Blender Pancakes
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Serves: 4 pancakes
Ingredients
½ cup rolled oats
1 scoop vanilla protein powder (I use Orgain Simple Plant Protein Powder)
½ banana
½ tsp baking powder
½ tsp cinnamon
1 tbsp peanut butter powder
1 tbsp ground flaxseed
1 egg
½ - ¾ cup unsweetened almond milk
1 tbsp avocado oil
For caramelized bananas
½ banana, sliced
1 tsp coconut sugar
2 tsp avocado oil
Instructions
Add the oats, protein powder, ½ banana, baking powder, cinnamon, peanut butter powder, flaxseed, egg, and ½ cup almond milk to a blender. Blend on high until everything is pureed together and a batter has formed. If the batter seems too thick, add additional almond milk 1 tbsp at a time until ideal texture is reached. It should not be too runny.
Grease a skillet with the avocado oil and then heat over medium heat.
Once the skillet is hot, pour out 4 pancakes approximately 3 - 4 inches wide. Cook until bubbles start to form on the surface of the pancakes (around 5 minutes). Flip and cook for an additional 4-5 minutes, or until the pancake is golden brown on both sides and cooked through.
Optional: While the pancakes are cooking, toss the sliced bananas with the coconut sugar. Then heat 2 tsp avocado oil in a separate pan over medium-high heat. Once warm, place the banana slices in the pan and cook for about 3 minutes on each side.
Serve the caramelized bananas over the pancakes with some syrup and enjoy!
