Okay, y’all know I love my peanut butter. But you should
really know that my MAN loves peanut butter, even more.
Now, normally I’d use PB2, but I’m going back to basics and
using regular PB for this one. I’d eat these on days that I need to stay
fuller, longer, and need lots of energy OR on days that I had a heavy work out.
It’s up to you.
OR HEY. Eat ‘em if you just feel like havin’ some dern
peanut butter and pancakes AT THE SAME TIME!
IF you wanna skip out on the protein powder, just don't use it and reduce almond milk to 2 tbsp!
YOU WILL NEED:
3 egg whites
3 tbsp unsweetened almond milk
1/3 cup peanut butter
1/2 cup fat-free cottage cheese
1 tsp vanilla
1/2 tsp cinnamon
1 tbsp Splenda
1/2 cup wheat flour
1 scoop vanilla (or chocolate!) protein powder
NOTE:
Use two bowls for this. It’s easier!
1 for the dry ingredients and one for the liquids.
DIRECTIONS:
Grease a skillet and heat stove to low-medium heat, not
exceeding medium.
You’ll want the skillet to be hot and ready!
Starting with the cottage cheese, use a fork and mush the lumps
to help make them smaller. Doesn’t have to be completely “blended”
Add in the peanut butter and mix well.
Then, add in the almond milk, vanilla, and eggwhites.
Mix well, again.
In a separate bowl, combine the splenda, cinnamon, protein powder, and wheat
flour.
Add to the liquids bowl and mix well.
THE BATTER WILL BE THICK, don’t panic.
Pour into the skillet and ta-da! This recipe yields 4-5
pancakes.
I usually have to double everything, as I’m almost always
making them for the peanut butter monster man of mine, and myself.
We eat them with strawberries and bananas layered within the
stack of pancakes and use sugar-free syrup!
OPTIONAL: If youd like a yummy, different kind of “butter”
melt some peanut butter and syrup together in the micrwave, YUM.
In joy, enjoy!
-JVee
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