Gluten-Free Reese's Pancakes

There is a cute little cafe in my town that makes specialty pancakes from scratch every week.  Guess what last weeks was?! Reese's pancakes!!! I really wanted to go indulge but I knew that my stomach would probably hurt after the fact.  So, I decided to make my own, healthier version!

Gluten-Free Peanut Butter Chocolate Chip Pancakes

Ingredients:

- 1/4 cup Gluten-Free Flour (I used Bisquick)

- 1/4 cup Unsweetend Vanilla Almond Milk

- 1/4 cup Egg Whites

- 1 tbsp Organic Unsweetened Applesauce

- 1/4 tsp Organic Cinnamon

- 1/4 tsp Vanilla Extract

Toppings:

- 1/2 tbsp Dark Chocolate Chips

- 1/2 tbsp Peanut Butter Chips

- Sugar Free Pancake Syrup

Instructions:

- Combine all ingredients in a mixing bowl.

*Tip* I like to mix my ingredients in a glass measuring cup with a spout because it's easy to pour out into a pan!

- Spray pan with non-stick cooking spray and heat on Low.

- Pour batter into pan and sprinkle 1/2 tbsp dark chocolate chips & 1/2 tbsp peanut butter chips onto the pancake.
- Cook for 2-3 minutes on each side, or until golden brown.

*Tip* When your pancakes begin to bubble, that is a good indicator they are ready to flip!

I like to top my pancakes with sugar free pancake syrup such at Walden Farms or Maple Grove Farms.  You can do the same, or, to make it even more like Reese's you can top with all natural peanut butter!

This recipe can either make two small pancakes or one large pancake :) I personally prefer one large pancake.

After the pancake is done cooking, I like to use the same pan to whip up some scrambled eggs!  This makes a great pre-workout or post-workout breakfast ;)

Nutritional Information:

245 calories, 6g fat, 418g sodium, 181g potassium

40g carbohydrates (2g fiber, 14g sugar), 9g protein

Cinnamon Raisin Swirl Protein Pancakes

Maybe I should change my blog to Protein Pancake Paradise! Lol!  I know I post a lot of protein pancake recipes but I just can't help that I adore pancakes :) Any who, I woke up this morning with a huge hankering for something sweet!  Alone, my usual egg whites and oatmeal just wasn't going to satisfy my sweet tooth, but together with a couple added ingredients... they can make magic!  My goal was to meet my macros; I needed to get at least 25g of protein and 20g of carbohydrates in my system for my morning meal.  This recipe packs 31g of protein and 20g of carbohydrates.  Mission accomplished!

Cinnamon Raisin Swirl Protein Pancakes

Serves 1

Ingredients:

1) 1 scoop VPX SRO Zero Carb Chocolate Whey Protein

2) 15g Organic Oat Flour (I used Arrowhead Mills)

3) 1/4 cup Egg Whites

4) 1/8 cup Applesauce

5) 1/4 tsp Ground Cinnamon

6) 1 tbsp Peanut Butter & Co. - Cinnamon Raisin Swirl

 

Instructions:

- Mix the first 5 ingredients together until it is of pancake batter consistency. (The great thing about this recipe is that you don't even need a blender, you can just mix with a spoon!)
- Coat pan with non-stick cooking spray.
- Pour 1/2 of the batter onto pan and cook on Medium-Low heat until golden brown (this should take about 2 minutes on each side).

*Tip* When the pancake begins to bubble that is a good indicator that you should flip!

- Spread 1/2 tbsp of Cinnamon Raisin Swirl peanut butter onto each pancake.

ENJOY!

This recipe makes 2 medium sized protein pancakes, nutritional information below includes all ingredients!

Nutritional Information:

258 calories, 7g fat, 198mg sodium, 296mg potassium, 20g carbohydrates (3g fiber, 6g sugar), 31g protein.