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PB&J Protein Pancakes

Serves 1 15
American style protein pancakes with peanut butter and raspberry.

Nutritional Information

Energy (kcal)

178(kcal)

Fat

6.5g

of which saturates

1.4g

Carbs

17g

of which sugars

11g

Fibre

2.9g

Protein

12g

Salt

.22

Energy (kcal)

706(kcal)

Fat

26g

of which saturates

5.4g

Carbs

66g

of which sugars

43g

Fibre

11g

Protein

46g

Salt

.88g

Ingredients

  • 1 Banana
  • 2 Medium Eggs
  • 1 Scoop of Protein Powder
  • 30g Porridge Oats
  • 1 tbsp of Almond or Peanut Butter
  • Handful of Frozen Raspberries
  • 1 tbsp of Honey
  • Sprinkle of Ground Cinnamon
  • Coconut Oil Spray

Method

  1. For our toppings, defrost the raspberries and mash them together with the honey for 30 seconds to create a chunky compote. Mix the almond butter with a couple teaspoons of water or neutral oil to loosen it to a runny texture. Set aside.
  2. Blend together our wet ingredients first, the banana and eggs. Then add in the protein powder and oats until smooth – it doesn’t have to be completely smooth but not too chunky.
  3. Heat a non-stick pan to medium heat, spray with the coconut oil. Add a ¼ ladle of the batter to the pan. Leave it until holes form on top of the batter and you can see browning on the sides (about 2-3 minutes), then flip over and cook on the other side for another 1-2 minutes.
  4. Serve drizzled with the two sauces and a sprinkle of cinnamon.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Bananas, EGGS, Frozen Raspberries, Whey [Whey Protein Blend (Whey Protein Concentrate (MILK), Whey Protein Isolate (MILK), Hydrolysed Whey Protein Concentrate (MILK), Emulsifier (SOYA Lecithin)), Cocoa Powder, Natural Flavourings, Stabiliser (Sodium Carboxymethylcellulose), Sweetener (Sucralose)], OATS, Honey, ALMOND Butter(TREE NUTS),  Coconut Oil Cooking Spray [Vegetable Oils (Sunflower Oil, Coconut Oil , Water, Alcohol, Emulsifier: Sunflower Lecithin, Natural Flavourings, Thickener: Xanthan Gum], Ground Cinnamon.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.

 

Ingredients

  • 1 Banana
  • 2 Medium Eggs
  • 1 Scoop of Protein Powder
  • 30g Porridge Oats
  • 1 tbsp of Almond or Peanut Butter
  • Handful of Frozen Raspberries
  • 1 tbsp of Honey
  • Sprinkle of Ground Cinnamon
  • Coconut Oil Spray

Method

  1. For our toppings, defrost the raspberries and mash them together with the honey for 30 seconds to create a chunky compote. Mix the almond butter with a couple teaspoons of water or neutral oil to loosen it to a runny texture. Set aside.
  2. Blend together our wet ingredients first, the banana and eggs. Then add in the protein powder and oats until smooth – it doesn’t have to be completely smooth but not too chunky.
  3. Heat a non-stick pan to medium heat, spray with the coconut oil. Add a ¼ ladle of the batter to the pan. Leave it until holes form on top of the batter and you can see browning on the sides (about 2-3 minutes), then flip over and cook on the other side for another 1-2 minutes.
  4. Serve drizzled with the two sauces and a sprinkle of cinnamon.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Bananas, EGGS, Frozen Raspberries, Whey [Whey Protein Blend (Whey Protein Concentrate (MILK), Whey Protein Isolate (MILK), Hydrolysed Whey Protein Concentrate (MILK), Emulsifier (SOYA Lecithin)), Cocoa Powder, Natural Flavourings, Stabiliser (Sodium Carboxymethylcellulose), Sweetener (Sucralose)], OATS, Honey, ALMOND Butter(TREE NUTS),  Coconut Oil Cooking Spray [Vegetable Oils (Sunflower Oil, Coconut Oil , Water, Alcohol, Emulsifier: Sunflower Lecithin, Natural Flavourings, Thickener: Xanthan Gum], Ground Cinnamon.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.