Peanut Butter Crunch Protein Pancakes
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 302 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 35 milligrams
- Sodium
- 430 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 6 grams
- Protein
- 11 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 1/2 cups low-fat milk
1 whole egg
6 tablespoons brown flax seed meal
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons honey
1 1/2 cups whole-wheat pastry flour
1 tablespoon grapeseed oil
1 Robert Irvine peanut butter crunch protein bar, chopped
12 strawberries, sliced
2 tablespoons stevia
Directions
- In a mixing bowl, stir the milk and egg together and add the flax seed meal, salt, baking powder, honey and whole-wheat pastry flour until smooth.
- Heat the grapeseed oil in a pan over medium heat, then ladle 1/2 cup of the mixture into the pan. As the bubbles form on the top of the cake, sprinkle with pieces of the chopped protein bar. Flip the cake and cook until golden brown. Repeat process three more times to make four medium-large pancakes.
- Toss the sliced strawberries with stevia and pile on top of the pancakes.