Pb&J Protein Pancakes

³ Description

Quick and easy gluten free pancakes!

² Ingredients

•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Vanilla Milk
•  1 serving (serving = 1 egg) Kroger Eggs (Extra Large)
•  1/2 serving (serving = 1 tbsp) Organic Traditions Dark Chia Seeds
•  0.125 serving (serving = 1 cup) Kirkland Signature Nonfat Plain Greek Yogurt
•  1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1 serving (serving = 1 tbsp) Kraft All Natural Peanut Butter
•  3/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/2 cup Frozen Strawberries
•  1/2 medium (7" to 7-7/8" long) Banana
•  1 serving (serving = 1 scoop) Whey Factors 100% Natural Whey Protein

q Directions

Ingredients:
1/3 cup oat flour
3/4 tsp baking powder
1 large or extra large egg
1 scoop vanilla whey protein
1/4 cup vanilla almond milk
1/2 medium banana
2 tbsp nonfat Greek yogurt

For toppings:
1 tbsp natural peanut butter
1/2 cup frozen strawberries
1/2 tbsp chia seeds

Directions:
1. Defrost frozen strawberries and then mash them with the chia seeds. Let sit until the pancakes are finished.
2. Pre-heat a frying pan or a griddle to medium heat.
3. Place all ingredients except the peanut butter, strawberries, and chia seeds in a blender or a magic bullet. Blend until a uniform consistency is reached (usually takes 15-20 seconds).
4. Spray the pan with olive oil spray (can also use coconut oil).
5. Cook the pancakes for approximately 1.5 minutes per side (flip when the edges appear to be hardening and the bubbles on top have burst).
6. Layer pancakes with natural peanut butter and the strawberry-chia 'jelly'.

Makes approximately 6-8 small pancakes.
*I use vanilla whey powder but you could use any flavor you like.