Peanut Butter Banana Protein Pancakes

³ Description

Incredibly fluffy and moist pancakes - I only put about half of the maple/peanut butter sauce on top for the picture. You get a lot more out of the recipe though!

² Ingredients

•  1 large Egg White
•  1/4 tsp Cinnamon
•  1/3 cup, mashed Bananas
•  1/4 serving (serving = 1/4 cup) Maple Grove Farms Pure Maple Syrup
•  0.125 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder
•  2 serving (serving = 1/8 tsp) Clabber Girl Double Acting Baking Powder
•  1.5 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  0.67 serving (serving = 1/2 cup) Bob's Red Mill Old Fashioned Rolled Oats
•  1/4 serving (serving = 4 oz) Activia Light Vanilla Yogurt

q Directions

1. In a small bowl, whisk together 1 tbsp maple syrup, 1 tbsp PB2, 1 tbsp almond milk and 2 tbsp yogurt. Set aside.
2. In a food processor or Nutribullet, mill 1/3 cup rolled oats until they form a fine powder.
3. In a medium bowl, combine oats, 1/2 scoop protein powder, 2 tbsp PB2, 1/4 tsp baking powder and 1/4 tsp cinnamon. Mix in 1/3 cup mashed bananas, egg white and 1 tbsp almond milk.
4. Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mixture onto griddle to form 3 medium sized pancakes. Cook until the top begins to bubble, then flip and cook through.
5. Top pancakes with maple peanut sauce and serve.

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