Peanut Butter Pancakes


  • Protein: 25g
  • Carbs: 32.5g
  • Fat: 4g


  • Servings: 2
  • Serving Size:
  • Calories: 212.5


  • 1Combine all Dry (Splenda, Baking Powder, SF/FF Pudding mix, Whey, Pancake Mix, Dash Salt). Set Aside.
  • 2Add Egg Whites, vanilla extract, and Greek Yogurt use a hand blender to stir. Once batter is formed set aside.
  • 3Use Cooking Spray to coat a medium skillet.
  • 4Drop 2 Spoonful’s of batter onto the skillet and allow to cook for 1-2 minutes. When it starts to bubble, flip the pancake over. Rinse and repeat until all pancakes are cooked.
  • 5Mix powdered peanut butter with water to form a smooth glaze.
  • 6Top Pancakes with peanut butter glaze.
  • 7Enjoy!


  • Dry:
  • Complete Pancake Mix1.5 Servings (60g)
  • Whey Protein1 Scoop (35g)
  • Baking PowderDash (3g)
  • SplendaDash (3g)
  • SF/FF Jello Pudding Mix1 Serving (8g)
  • SaltDash (1g)
  • Wet:
  • Egg Whites2 (60g)
  • Greek Yogurt2oz (56g)
  • Vanilla ExtractDash (2g)
  • Topping/Filling:
  • Powdered Peanut Butter2 Tbsp (11g)