These Peanut Butter Pancakes Have A Whopping 21 Grams Of Protein

These peanut butter pancakes are a perfect breakfast before or after your workout because there’s 21 grams of protein in just one serving. And they’re low in fat, so they won’t wreak havoc on your waistline. How is that possible, you might ask, given that peanut butter has eight grams of fat per tablespoon,

The trick is substituting peanut butter powder, or PB2, for regular peanut butter, which tastes great and keeps the total fat at one gram per pancake (or three grams per serving). Another secret to these pancakes is that they feature egg whites and nonfat cottage cheese, which ups the protein content while keeping the calorie count low. At 207 calories per serving, there’s really no excuse not to start your day with these delicious, healthful pancakes. Lose Weight. Feel Great! AGE lbs. WEIGHT ft.

Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too. Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make the pancakes a little more moist. Baking Powder: Baking powder makes the pancakes so light and fluffy. Salt: We like to use 3/4 teaspoon of coarse salt.

It balances the sugar nicely and brings out lots of flavor in the pancakes. Milk: We usually stick to reduced fat milk, since that’s what we have in the fridge, but whole milk or non-dairy milk (like almond or coconut milk) will work, too. Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is really tasty. One Egg: The egg adds structure and helps with how light and fluffy the pancakes become. Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too.

Almond extract would be pretty delicious. Do you see how fluffy they are, look at all those air pockets. If you want pancakes that are light and fluffy, make sure you read our tips below. Over-mixing pancake batter is a common mistake — it makes them heavy and flat, not fluffy.

To prevent this, mix dry and wet ingredients separately at first then combine just before cooking. By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins. Once you’re ready to cook, combine the two mixes — we use a fork.

Stir until you no longer see dry clumps of flour. There can be some small lumps, though. YOU MAY ALSO LIKE: This Easy Homemade Waffles Recipe that makes waffles that are perfectly crispy on the outside and tender on the inside. This is one of our absolute favorite recipes! This is our basic recipe. We use it often as is, but have used it as a base for other recipes.

Add what you love. Sprinkle a handful of berries, nuts or chocolate chips into the batter. Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Try replacing some of the all-purpose flour with whole wheat flour (see our easy, fluffy whole wheat pancakes recipe here). Add a few spoonfuls of flax seeds, oats, or reduce the sugar.

There’s lots of things you can do to make these your own. So go experiment and add what you love. Then, if you’d like, come back and share what worked for you. We’d love to read about it. Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. These pancakes are light and fluffy and made completely from scratch.

They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts or chocolate to the batter. Whisk flour, sugar, baking powder and the salt in a medium bowl. Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).

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