Peanut Butter Cookie Protein Pancakes

Nutrition ∙ Tags: , , , ∙ Posted on: September 30, 2014

On weekends, I LOVE cooking a nice meal for breakfast and watching a show, a movie, or reading a book while I eat my meal. I find this to be one of the most relaxing things ever! It definitely teaches me to appreciate the little things.

This past weekend, I was desperately craving protein pancakes. I decided to use my Protizyme Peanut Butter Cookie flavored protein powder, but any flavor can be used! For me, this recipe made 2 medium-large pancakes.


  • 1 scoop Protizyme Peanut Butter Cookie Protein Powder (my 1 scoop equates to 35g)
  • 1/3c Dry Quick Oats (quick oats are easier than regular oats if you do not own blender)
  • 3 Egg Whites
  • 1 packet of Stevia
  • 1/3c Unsweetened Almond Milk*
  • 1 Tbsp Ground Flax Seed*

Toppings: Organic Maple Syrup, Natural Almond Butter, Banana Slices*

* These are all optional. The milk makes the batter a little thinner and the flax seeds add a little thickness (and fill you up faster). I added both to balance out the batter texture.


  1. Put all ingredients blender and mix.
  2. Spray some coconut oil cooking spray (or any other cooking/baking spray you own) on a preheated pan.
  3. Pour desired amount of batter on pan and cook pancake! Flip pancake when you start seeing the edges a little dry and the tope with rising bubbles.
  4. Top the pancakes with slices of 1/3 of a banana, 1 tablespoon of almond butter, and some maple syrup! Voila!


Macronutrients (without optional ingredients):

The macronutrient calculations are very rough. Mine were much higher because I added flax seeds, milk, almond butter, and maple syrup (banana was negligible for me because it was a very small serving).

  • Calories = 300
  • Fat = 5 g
  • Carbohydrates = 19 g
  • Protein = 42 g

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