Fluffernutter Protein Pancakes

³ Description

One of the BEST combinations - Peanut butter and Marshmallow Fluff - makes these protein pancakes the perfect morning treat without any guilt!

² Ingredients

•  0.1 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1/2 oz Peanuts
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1 serving (serving = 2 4" pancakes) Bob's Red Mill Gluten Free Pancake Mix
•  1 serving (serving = 1 egg) Kroger Eggs (Large)
•  1 serving (serving = 1/4 package) Jell-O Sugar Free Fat Free White Chocolate Pudding Mix
•  3/4 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow

q Directions

1.) Place all protein pancake ingredients in a medium sized bowl:

-3/4 scoop peanut butter marshmallow protein powder (I used Cellucor)
-42g (about ¼ cup) gluten-free pancake mix (I used Bob’s Red Mill)
-1 egg
-1/4 cup unsweetened almond milk
-1/2 tsp baking powder
-1 Tbsp 0% fat plain Greek yogurt

Mix with either a hand held blender or an immersion blender until smooth and well incorporated.
2.) In a small bowl, add peanut flour and slowly add water while whisking until desired consistency is reached.
3.) In another small bowl, add pudding mix and slowly add water while whisking until desired consistency is reached.
4.) Cook pancakes on non-stick skillet over medium heat about 2-4 minutes on each side. Top with sauces and sprinkle with chopped peanuts. Makes 4 pancakes total.
*For a lower fat/lower calorie option, omit the chopped peanuts*

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