Soft, thick, fluffy pancakes packed with protein, over 35 grams a serve, and also PACKED with peanut butter!
Sundays definitely call for pancakes. Pancakes are the best cakes. You guys already know that when it comes to post workout meals I usually turn to protein packed pancakes to get my fix. YUM.
I have seen a few recipes around with Nutella stuffed pancakes, ohhh YUM! They look and sound ahh-mazing, right? But what my pantry lacks right now is Nutella. I cannot have a whole jar of it in my house otherwise – yup spoon + full jar = empty jar in a matter of minutes. Haha seriously. SO I usually buy the little 30g packets with that weird little spoon/spatula thing haha and that way I only open one at a time. I have been eating clean for quite sometime now, I have do have self control but Nutella is just on a whole different level.
And that’s when it hit me, no nutella = no nutella stuffed pancakes 🙁 And just when I thought I was not going to have pancakes… there it was, my beautiful peanut butter jar staring me in the face…
Peanut butter stuffed chocolate pancakes! I love light bulb moments 🙂
And yes you could just mix in the peanut butter into the better but you wouldn’t get that ooey-gooey peanut buttery hit with each bite. By freezing the PB into discs it becomes super simple to do.
The batter for my protein pancakes is very thick. Protein pancakes can be pretty tough, thin and cardboard like. But not these bad boys. They are thick, lush and super chocolaty! And with the peanut butter centre they almost taste like Reese’s peanut butter cups. Now that’s my type of pancake.
I added some bananas on top for some freshness and we all know very well that banana, chocolate and peanut butter are the three best friends that anyone could have. But banana is totally optional.
I am so happy I made 3 servings!
healthy peanut butter stuffed chocolate protein pancakes
- 1/2 c whole wheat flour (or oat flour)
- 1/2 c vanilla protein powder (can sub for flour used)
- 1/3 c raw cacao powder
- 1/2 c (120g) no fat vanilla Greek yogurt
- 1 tbsp (30ml) sugar free maple syrup (can use pure maple syrup/agave)
- 4 tbsp natural sweetener
- 2 tsp baking powder + 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg (can omit)
- 1/3 c + 1 tbsp unsweetened almond milk
- 9 tbsp natural peanut butter (Buff Bake protein PB is perfect to increase the amount of protein)
- Frozen peanut butter discs
- Line a baking tray with baking paper. Spoon a tablespoon of peanut butter onto the baking paper and spread it out into a circle, mine were approx. 6-8 cm in diameter and 1/2 cm thick. Repeat for all 9 tablespoons of peanut butter.
- Freezer overnight (or for an hour or so – the longer the better).
- Be careful not to make the PB discs too large or thick as it will make the pancakes difficult to cook.
- In a large bowl, mix together the flour, protein powder, raw cacao powder, sweetener, baking powder, baking soda and salt. Set aside.
- Whisk in the egg, Greek yogurt, almond milk and maple syrup. Mix until just combined (don’t over mix).
- Heat frying pan/skillet to medium-high (make sure it is hot before pouring the batter on). Remove 3 PB discs from the freezer by peeling of the baking paper (I make 3 pancakes at a time, as the peanut butter can melt quickly).
- Pour approximately 1/4 c into the frying pan (this batter makes about 9 pancakes). Place 1 PB disc onto the pancake mix. Top with more pancake mix until the peanut butter is fully covered (I used about a tablespoon worth of batter and spread it out with a knife).
- Flip when the edges start to brown (about 2 – 2 1/2 minutes).
- Repeat with the remaining 8 pancakes.
- Keep your pancakes warm by preheating your oven to 200C and placing the cooked pancakes on a tray lined with baking paper until you have completed the entire batch.
Serves 3 (3 pancakes = a serve)
Nutrition per serve: Calories 457, Protein 39 , Carbs 28 (Fibre 9), Fat 21
Made a Miss K recipe? Be sure to tag me on instagram and #MissK_J6 so I can check out all your amazing recreations!