Peanut Butter And Jelly Protein Pancakes

Zane Balodis |@zane_balodis by Zane Balodis |@zane_balodis 9 November 2018

Who can go past a breakfast that looks as good as a dessert? Check out these Peanut Butter and Jelly Protein Pancakes

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Peanut Butter And Jelly Protein Pancakes

Serves 1

Ingredients

4 scoops True Protein Pancake
2 eggs
150ml almond milk
1 tsp bicarbonate of soda
2 tsp lemon juice
2 cups frozen raspberries
2 tbsp. chia seeds
2 tsp stevia
2 heaped tbsp. True Protein Peanut Butter Powder
¼ cup water
¼ cup maple syrup

Method

  1. To make the compote combine the raspberries, stevia and chia seeds in a small pot and simmer on a low heat for 10 minutes stirring occasionally until thickened. Remove from heat and set aside

  2. Place 4 scoops of pancake mix and the baking powder into a bowl, in a separate bowl whisk together the eggs, almond milk and lemon juice. Pour in the wet mixture into the dry mixture and combine thoroughly. Allow the batter to rest while making the peanut butter sauce

  3. For the sauce, mix the peanut butter powder, water, and maple syrup together until it forms a smooth consistency, add more powder or syrup if necessary. set aside until needed

  4. Heat up a large pan on low-medium heat and coat in coconut oil so that the pancake batter won’t stick. Scoop the pancake batter onto the pan in desired amounts. Cook pancakes on each side for 3 minutes or until golden brown. Repeat with remaining batter

  5. Assemble slightly cooled pancakes with raspberry compote in between with peanut butter topping. Garnish how you like with fresh berries and shaved coconut

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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