Pancakes: merely a vessel for which to transport toppings to their ultimate destination aka my mouth. I made the most fluffy protein pancakes today and wowow gotta remember this one. Peanut butter protein pancakes topped with an almond butter caramel sauce, chocolate chip caramel detour bar pieces, mulberries, and sliced banana.
- 1/2 cup liquid egg whites
- 1/2 scoop PB marshmallow cellucor protein powder
- 2 TBSP coconut flour
- 1.5 TBSP oat fiber
- 1/2 tsp baking powder
- 1 stevia packet
Blend everything up! The oat fiber is soo unique; it’s a great 0-cal substitute for grains or other flours. It adds substance and is also fluffy. I either bought it on iherb or amazon but I can’t remember! Once blended, that’s it!! Cook into 6-7 pancakes. Two of mine didn’t make it to the plate before I devoured them.
For the almond butter caramel sauce, blend 4-5 dates, 2 tbsp sugar free syrup, 1/2 tbsp almond butter, and enough water to desired consistency!
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