Vanilla Pancakes with Chocolate Cake Batter Filling
I really didn’t think these were going to come out that great, so I didn’t take the best pictures. After the first bite I pretty much devoured them. So, I have no other choice but to use the not-so-great pictures for this post. These came out both fluffy (thanks coconut flour!) and dense (thanks psyllium husk!).
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Ingredients
- 2 tablespoons oats
- 1 tablespoon coconut flour
- 1 tablespoon vanilla whey protein
- 1/4 t baking powder
- 1 ounce banana
- 2 tablespoons unsweetened vanilla almond milk or any milk
- 1/4 cup egg whites
- 2 tablespoons Greek yogurt
- Ingredients for Filling:
- 1/4 cup Greek yogurt
- 1 tablespoon chocolate cake batter casein (I used Optimum Nutrition but any chocolate casein or flavor you like is fine!)
- Stevia to taste
Ingredients
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Instructions
- Blend oats into flour using a food processor or blender. Place in a separate bowl. Add coconut flour, vanilla whey protein powder, and baking powder. Mix to combine.
- Place banana, milk, egg whites, and yogurt in food processor or blender (or hand mix well). Add dry ingredients and blend until combined.
- Heat a non-stick skillet coated with cooking spray over medium high heat. Once skillet is hot, add 1/3 of the batter for each pancake. Cover skillet and reduce to medium heat.
- Once the edges set, flip your pancakes. Cook an additional 2-3 minutes.
- To prepare filling, mix together the casein, yogurt, and stevia. Layer between pancakes. Devour : )
Recipe Notes
Nutrition Information: 231 calories, 2.8 g Fat, 24 g CHO, 7.6 g Fiber, 26.7 g Protein
Note: Nutrition info may vary slightly depending on the type of protein powder used.
