Description
These Whole Wheat Peanut Butter Protein Pancakes will satisfy your craving for comfort food (in a healthy way!) and keep you feeling full all morning long!
Ingredients
Units
Scale
- 2 large eggs
- 1 3/4 cups milk of choice (I used low-fat milk)
- 1 cup nonfat plain Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup natural creamy peanut butter
- 2 cups white whole wheat flour
- 1 tablespoon brown sugar (optional)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat griddle or skillet to medium heat.
- Combine the eggs, milk, Greek yogurt and vanilla extract together in a bowl until well blended. Whisk in peanut butter.
- In a separate bowl, sift together the flour, sugar (if using), baking powder and salt. Slowly add the dry ingredients to the wet ingredients, whisking until the dry ingredients are incorporated into the wet ingredients.
- Taking 1/4 cup at a time, pour the pancake batter onto the griddle. Cook until the edges are set and they are golden brown on the bottom, about 3 minutes. Flip pancakes and cook on the other side until golden, another 2 minutes. Continue until you have used all the batter. Serve topped with melted peanut butter*, maple syrup and/or fresh fruit (my fave is sliced bananas)!
*I melt peanut butter with a small amount of coconut oil.
Nutrition
- Serving Size: 2 pancakes
- Calories: 235
- Sugar: 6 g
- Sodium: 186 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 44 mg