Peanut butter and pancakes are a delectable combination. Here’s a protein pancake recipe that’s not only gluten, refined sugar, and soy free, but also fluffy and delicious.
One ingredient that you may not be familiar with is Phyllium Husk fiber. In this recipe, it creates a fluffy texture in the pancakes. If you do not have this ingredient, you may substitute another 4g of coconut flour and it should create a similar affect. Please feel free to leave comments if you have any other questions. So without further ado, here’s the recipe.
- 15g (1/2 scoop) Quest Nutrition Peanut Butter Protein Powder (or protein of choice)
- 20g (1/4 cup) quick cooking oatmeal
- 15g (2TB) coconut flour
- 1/2 tsp baking powder
- 2 TB zero calorie sweetener
- 3 egg whites
- 30g (2 TB) pumpkin purée
- 1/2 tsp vanilla extract
- 1/2 cup water
- 4g (1 tsp) phyllium husk
- Combine protein, oats, coconut flour, sweetener, and baking powder una. Mixing bowl.
- Stir in egg whites, pumpkin, and water to form a batter.
- Stir in phyllium husk and allow to sit for 2 minutes while you preheat your pan.
- Cook the pancakes on medium heat for 2-3 minutes on each side, or until dark golden brown.
I topped my stack with The Lion’s Pack cereal bowl Protein Cookie Dough and D’s Naturals vanilla maple fluff butter (creamy almond butter), plus a cascading stream of Walden Farms zero calorie pancake syrup. You could top yours with whatever your heart desires, but I have to say that this combo was absolutely delicious.
I hope you enjoy this recipe!