PB&J Protein Pancakes

It's the weekend!! Is anyone else in LA loving this weather lately? It has been cold and cloudy and the sunrises and sunsets have been beautiful! This is a photo of the sun rising yesterday morning. I love pink clouds! 

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I have been very inspired to make protein pancakes lately and I love the way these turned out. I LOVE peanut butter so I thought about what goes well with peanut butter (HA, what doesn't go well with peanut butter) and then it hit me. HELLO. JELLY! So here is my healthy version of PB&J pancakes recipe. I hope you like it!

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INGREDIENTS:

For the pancakes:

1/2 Cup Rolled Oats, pulsed to a flour (I used Trader Joes Gluten-Free rolled oats)

1/4 Cup almond milk

2 egg whites

1/2 scoop protein powder

2 Tbsp PB2 (or regular peanut butter) 

1 Tbsp nonfat greek yogurt 

 

For the jelly topping: 

1/4 Cup blackberries (or any berries of your choice)

1 Tbsp almond milk

2 Tbsp protein powder (I used vanilla) 

1 Tbsp nonfat greek yogurt  

 

DIRECTIONS:  

1. Blend all ingredients until smooth. Let sit for at least 2 minutes before cooking. 

2. Heat a pan on the stove and spray with nonstick cooking spray. Pour dollop size amounts of batter onto the pan. Cook for 3-4 minutes and flip. Cook for another 2 minutes.  

3. To make the jelly topping, microwave the blackberries for 10 seconds in a small bowl. Mash with a fork and then add the almond milk, protein powder and greek yogurt. Mix until combined and pour into pancakes. Enjoy! 

 

For the pancakes: 

calories:  311

fat:  5g 

sugar:  4g

carbs:  35g

protein:  34g

 

for the topping: 

calories:  63

fat:  1g

sugar:  2g

carbs:  7g

protein:  9g