White Chocolate Covered Pretzel Sticks
Peanut Butter Protein Pancakes
|½ cup all-purpose flour|
|½ cup whole wheat flour|
|¼ tsp cinnamon|
|1 Tbsp baking powder|
|2 Tbsp coconut palm sugar|
|½ tsp kosher salt|
|2 Tbsp PBfit|
|1 large egg|
|¼ cup PBfit Protein Peanut Butter Spread|
|1 cup milk of choice|
|Peanut Butter Syrup|
|½ cup PBfit Protein Peanut Butter Spread|
|½ cup maple syrup|
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, PBfit, sugar, and kosher salt.
In another bowl, whisk together the egg, peanut butter, and milk. Add it to the dry ingredients, then immediately add the milk.
Stir the wet ingredients into the dry ingredients until a smooth, thick batter forms.
Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (a little less than ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done.
Add a tiny splash of milk to the batter so that it is pourable. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with peanut butter maple syrup and if desired, and a sprinkle of chopped peanuts.