HPLC Peanut Butter Protein Pancakes: 57g protein
You may have seen “protein pancake” recipes online which are mostly flour or oats. They taste good, because they’re full of flour and oats, but they barely have enough protein to be worth making! Our protein pancakes absolutely destroy anything else you’ve seen online. They use PB2, which is a defatted peanut butter that’s great to use in baking. PB2 is made by removing the peanut oil from real peanuts, so it’s not artificially flavored, it’s just powdered peanuts without all the fat.
1 cup egg whites
1 rounded scoop (31g) Optimum Nutrition Vanilla Whey
3 tbsp (18g) PB2
1 tsp Stevia natural sweetener (Adjust to taste)
Mix it all in a bowl. You’ll have to whisk or really work hard with a fork to get the pb2 into the egg whites, but it’s worth it. Heat a nonstick pan on high for 60 seconds so the pancakes will be crisp. When it’s hot, hit the pan with a spray of PAM or a tiny bit of butter/coconut oil/vegetable oil, and pour in your pancake batter.
Cook for appx. 2 minutes on the first side, flip when top begins to solidify, and cook for 30 seconds on the back side. It’s fluffy in consistency and should have areas of yellow & golden brown like in the pic above.
NUTRITION FACTS: 302 calories, 57g protein, 9.5g carbs, 3g fat.