Chocolate Peanut Butter filled Vanilla Protein Pancakes… Yep. This happened.
So this was a mind blowing experience that just worked… Well it pretty much worked. The flavours and pancake texture were amazing, but getting them to cook properly and flip nicely took some practice! The macros on these babies are awesome though, perfect post workout treats!
1 x 33g Scoop Vanilla Optimum Nutrition Casein
100g Cooked Sweet Potato
120ml x Liquid Egg Whites (or 3 large egg whites)
50g Ground Oats/ Oat Flour
150ml x Unsweetened Almond Milk
12g (2 tablespoons) x Chocolate PB2
1 x 33g Scoop ON Chocolate Casein
Roughly 150ml water (just add water until you make a nice paste)
1. Add your pancake batter ingredients into a food processor and blend until smooth and well combined. In a separate bowl mix your filling with a fork until you have a nice smooth mixture, not too thick, but not too runny.
2. Place a frying pan over a low heat and spray with a little 1kcal oil or coconut oil. Next add some of your batter onto the hot pan, and try to stretch it out fairly thin. It’s a thick sticky batter so this is fairly difficult, I used 2 spoons and managed to get the technique down after the first couple!
3. Next you have 2 options. The first is adding some of your filling mixture on to your pancake and then pouring more batter over the top. Let it cook for a minute or 2, then flip it over and cook on the other side (like the bottom left picture). The other option is to add your mixture and then fold the pancake in half so you end up with a semi-circle shaped pancake puff with the filling! They are messy, but so delicious and if you get them right, the chocolate oozes out when you eat it… Yummy!
Macros per Serving (out of 6):