Who doesn't love pancakes?
Then combine that moist deliciousness with the nostalgic taste of a peanut butter and jelly sandwich from your middle school lunch box. Add in some Popeye-spiration (spinach) and muscle fuel (protein), and you have a explosion in your mouth--that's good for you too! After a few imperfect recipes, I found THE one. You can't taste the spinach, I promise.
- For the pancake batter:
1/4 cup oats
1/8 teaspoon baking powder
2 cups spinach
1/3 cup liquid egg whites
1/2 scoop protein powder (I used Cellucor's Whey Performance Cinnamon Swirl flavor.)
1 tablespoon unsweetened vanilla almond milk
1 packet of Truvia
Dash of cinnamon
- For the topping:
1/4 cup sugar-free pancake syrup (I used Walden Farm brand)
1 tablespoon PB2 (de-fatted peanut butter powder)
1 tablespoon all-natural peanut butter
1 tablespoon sugar-free jelly (I like Smucker's sugar-free raspberry preserves the most.)
Combine all of the pancake ingredients into a blender or food processor. Blend until mixed and batter is formed.
Pour 1/4 of batter onto pre-heated nonstick pan on medium heat (you can spray non-stick cooking spray lightly before, but remember those are not calorie-free! The labels are conceiving, so spray only what you need. I take a paper towel and wipe around the pan to soak up any unnecessary oil. There will be some still left on the pan to do its job, I promise.)
When the pancake starts to form bubbles on top, it's ready to flip! Each side should only cook for about 1 to 2 minutes. Repeat to make four pancakes.
For the topping, stir PB2 into the syrup and microwave for 15 seconds. Stir again.
Stack the pancakes, pour on PB syrup mixture and top with the all-natural peanut butter and jelly.
Now, devour :)