Peanut Butter Fluff Protein Pancakes

³ Description

Calling all peanut butter addicts! Here's a stack that's right up your ally!

² Ingredients

•  1/4 medium (7" to 7-7/8" long) Banana
•  2 large Egg White
•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1/2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/4 serving (serving = 8 oz) Chobani Nonfat Plain Greek Yogurt
•  3 serving (serving = 1/8 tsp) Great Value Baking Powder
•  1 serving (serving = 1 scoop) Cellucor Cor-Performance Whey Peanut Butter Marshmallow

q Directions

Ingredients
- 1 scoop Cellucor Peanut Butter Marshmallow protein powder
- 1 T coconut flour
- ½ t baking powder
- ¼ cup Greek yogurt
- 2 egg whites
- 1/2 t vanilla extract
- 3 T almond milk
Serve With
- 1 T PB2 mixed with 1 1/2 T water or milk
- 1/4 of a sliced banana

Directions
1. Mix together the PB2 and milk or water until a watery yet pasty consistency forms
2. Blend all of the pancake ingredients together
3. Heat a griddle to medium-high heat and spoon out 4-6 equal portions onto the griddle; work in batches if necessary
4. Cook until the pancakes start to bubble then flip and continue cooking until both sides are golden brown
5. Drizzle with PB2 sauce and top with banana slices

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