RECIPE
Peanut Butter Stuffed Protein Pancakes
It’s getting harder to get out of bed in the mornings, but a breakfast like this will help.
Who doesn’t love pancakes? Niall Kirkland is taking things to the next level with this incredible peanut butter- stuffed stack. Because it’s not enough just to have peanut butter as a topping, right?
Thick, fluffy, and oozing with the nation’s favourite nutty spread, these pancakes are a guaranteed way to get your day off to the best start.
Ingredients
50g oat flour (blended oats) 1 scoop Impact Whey Protein (Vanilla) - ½ tsp. baking powder
- 1 tsp. cinnamon
- A pinch of sea salt
- 1 banana (mashed)
- 1 egg
- 1 tbsp. peanut butter
- 100ml milk
- Coconut oil (for frying)
- 6 tsp. peanut butter (for stuffing your pancakes)
- Berries
- Chopped nuts
- sugar-free syrup
Method
- In a large bowl, mix together all the dry ingredients.
- Then add the wet ingredients and mix together until there are no lumps. Alternatively, you can add all ingredients to a blender and blitz.
- Heat a small amount of coconut oil in a non-stick pan on a low-medium heat.
- Add roughly ¼ of your pancake mixture to the pan and then move the pan around to shape your pancake into a circle. Leave to fry for 2-3 minutes.
- Using a teaspoon, add your peanut butter to the pancake, spread it using your spoon and then cover with a little more pancake mixture.
- Flip your pancake and fry for another 2-3 minutes then remove from the pan. Repeat until you have used up your pancake mixture.
- Stack your pancakes and top with your favourite toppings — we recommend a handful of berries, chopped nuts, and a drizzle of sugar-free syrup.
| calories | 440 |
| totalFat | 22 |
| totalCarbohydrates | 36 |
| protein | 22 |
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