Description
Delicious and protein-packed pancakes with a creamy peanut butter sauce, perfect for a satisfying breakfast or brunch.
Ingredients
Scale
Pancake Batter:
- ½ cup creamy no-stir peanut butter
- ½ cup egg whites
- ⅓ cup ricotta
- ⅓ cup protein powder (vanilla or chocolate)
- ½ cup rolled oats
- ½ cup milk
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon maple syrup (or honey, optional)
Peanut Butter Sauce:
- ⅓ cup creamy peanut butter
- 4 tablespoons maple syrup
Instructions
- Prepare the batter: In a mixing bowl, combine peanut butter, egg whites, ricotta, protein powder, oats, milk, baking powder, cinnamon, vanilla, and honey. Whisk until smooth.
- Rest: Let the batter sit for 5 minutes.
- Heat the skillet: Grease a skillet and heat over medium heat.
- Cook the pancakes: Pour batter onto the skillet, cook until bubbles form, flip, and cook until golden brown.
- Make peanut butter sauce: Whisk peanut butter and maple syrup until smooth.
- Serve and enjoy: Top pancakes with sliced banana and peanut butter sauce.
Notes
- You can substitute honey for maple syrup.
- Adjust sweetness of peanut butter sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with sauce
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 15mg
Keywords: Protein Pancakes, Peanut Butter, Healthy Breakfast, Brunch Recipe
