Peanut Butter Protein Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 3

Ingredients:

1 ½ cup flour

¼ cup oat flour

2 tablespoon sugar

1 ½ tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 scoop (30g) Transparent Labs peanut butter whey protein

2 tablespoons PB2

1 ½ cup unsweetened almond milk

½ cup cottage cheese

½ cup applesauce

2 tablespoon neutral oil

Directions:

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, baking soda, salt, whey protein, and PB2.
Blend Wet Ingredients: In another large bowl, combine the almond milk, cottage cheese, applesauce, and oil. Use an immersion blender to smooth the mixture.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. The batter will be slightly thick but should still be pourable. If needed, add more almond milk to adjust consistency.
Cook Pancakes: Heat a griddle or non-stick skillet over medium heat. Lightly grease if necessary. Pour the batter in ¼-cup portions onto the griddle. Cook until the edges appear set and bubbles form on the surface, about 1-2 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
Serve: Enjoy warm and top with fresh fruit, Greek yogurt, or a drizzle of honey.

Macros:

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