Peanut Butter Strawberry Swirl Pancakes

IMG_3654Peanut Butter Strawberry Swirl Pancakes

Serves: 1

  • 1/4 cup raw old fashioned rolled oats
  • 2 TBSP coconut flour
  • 2 egg whites
  • 1/4 cup lowfat cottage cheese
  • 1 stevia packet
  • 1/2 tsp baking powder
  • 1 TBSP peanut butter marshmallow whey protein (cellucor brand)
  • 1 TBSP peanut flour
  • 1 TBSP unsweetened almond milk
  • 1/4 tsp almond extract
  • 2 medium strawberries
  • 1 TBSP strawberry whey protein
  • 1/4 tsp strawberry extract

Grind the oats into a flour. Then add the coconut flour, egg whites, lowfat cottage cheese, stevia packet, and baking powder. Blend again. Pour half the batter into a bowl and add to it the peanut butter marshmallow whey protein, peanut flour, unsweetened almond milk, and almond extract and mix. To the first batter still in the blender, add the strawberries, strawberry whey protein, and strawberry extract. Blend again. Heat a pan, spray a nonstick spray, and pour in some of one batter. Use the second batter to make a swirl on it. Cook on a medium heat for 3-4 minutes, flip, and cook another 2 minutes. Repeat to make 3 pancakes.

I served mine with a cinnamon green tea cream (1/4 cup plain Greek yogurt, 1 TBSP unsweetened almond milk, 1/2 tsp matcha powder, 1/8 tsp cinnamon, and 1 stevia packet) and an almond butter cream (2 tsp almond butter, 1 TBSP plain Greek yogurt, 1 TBSP unsweetened almond milk, and 7-8 stevia drops).

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