Peanut Butter & Jelly Protein Pancakes

These fluffy protein pancakes are inspired by the classic American PB&J sandwich, and is packed full of protein, fibre and healthy fats.

Time: 15

Serves: 4

Ingredients

Pancakes

• 1 cup Rolled Oats (90g)
• 1 scoop Vanilla Protein Powder (30g)
• 2 tbsp Sweetener of choice (I use Natvia Icing Mix) (16g)
• 1/4 tsp Baking Powder
• 1 cup Non Fat Greek Yogurt or Cottage Cheese (220g)
• 1/3 cup Milk of Choice (60g)
• 2 Egg Whites (60g)
• 1 Whole Egg
• 1 tsp Vanilla Extract

Jam topping

• 200g frozen or fresh Raspberries or Strawberries

• 1 tbsp Sweetener of Choice (honey, maple syrup or a little stevia to taste)

• 1/2 Lemon, juiced

• 1/4 cup Unsweetened Apple Puree
• 1/2 tsp Vanilla Extract
• 1 tbsp Chia Seeds

Peanut Butter topping

• 1 tbsp Peanut Butter
• 1 tbsp hot water

Method

1. Jam topping: Combine all ingredients except the Chia Seeds.
2. Simmer over a low heat for about 2 minutes, uncovered until thickened slightly.
3. Remove from the heat and stir through the chia seeds.
4. Let sit until cool enough to place in the fridge for an hour, where it will form a jelly texture.
5. Pancakes: Add all dry ingredients to a blender until smooth; I like leaving some of the oats whole for texture.
6. In a bowl, combine wet ingredients, then add dry ingredients until combined.
7. Heat a greased pan to medium heat, and pour about 1/4 cup of batter in.
8. Cook for 2-3 minutes until bubbles start to form. Flip, and cook for another 2 minutes.
9. Peanut Butter topping: mix peanut butter and hot water until desired consistency.
10. Assemble: Drizzle the pancakes with the jam and peanut butter. Enjoy!