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Peanut Butter Cup Protein Pancake Bowl: Creamy Bliss Awaits!

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten-Free

Description

Indulge in a creamy, dreamy Peanut Butter Cup Protein Pancake Bowl that combines the rich, nutty flavor of peanut butter with the sweetness of chocolate. Each bite offers a fluffy texture, perfectly balanced with a hint of vanilla, making it a delightful breakfast or snack option.

Ingredients

Scale
  • Pancake Base:
    • 1 cup whole wheat flour
    • 1 scoop chocolate protein powder
    • 1 tablespoon baking powder
    • 1 tablespoon cocoa powder
    • 1 tablespoon sugar
    • 1/4 teaspoon salt
    • 1 cup almond milk
    • 1 large egg
    • 1 tablespoon vanilla extract
  • Toppings:
    • 2 tablespoons peanut butter
    • 1/4 cup Greek yogurt
    • 1 tablespoon chocolate chips
    • 1 tablespoon crushed peanuts
    • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. In a large bowl, whisk together the whole wheat flour, chocolate protein powder, baking powder, cocoa powder, sugar, and salt.
  2. In a separate bowl, mix the almond milk, egg, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  4. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray.
  5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
  6. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  7. Stack the pancakes in a bowl and top with peanut butter, Greek yogurt, chocolate chips, crushed peanuts, and drizzle with honey or maple syrup if desired.

Notes

  • This pancake batter can be made ahead of time and stored in the refrigerator for up to 24 hours.
  • Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
  • For a vegan option, substitute the egg with a flax egg and use plant-based yogurt.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: breakfast
  • Method: cooking on stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (2 pancakes with toppings)
  • Calories: 450
  • Sugar: 10 grams
  • Sodium: 300 milligrams
  • Fat: 18 grams
  • Saturated Fat: 3 grams
  • Unsaturated Fat: 15 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 50 grams
  • Fiber: 8 grams
  • Protein: 25 grams
  • Cholesterol: 70 milligrams

Keywords: Peanut Butter Cup Protein Pancake Bowl, protein pancakes, healthy breakfast, chocolate pancakes, peanut butter recipes, gluten-free pancakes, quick breakfast, easy pancake recipe, nutritious breakfast bowl, pancake toppings, high-protein meal, breakfast ideas, fitness recipes, delicious pancakes

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Find it online: https://tenderecipe.com/peanut-butter-cup-protein-pancake-bowl/