Who doesn’t love a good PB+J!? This variation of an old favorite, is made on with fiber and protein packed pancakes! The pancakes make for excellent leftovers for a PB+J another day, but you can also let them cool and make a sandwich right away. The kids love these on weekend mornings, and I love having easy leftovers for use later in the week.
I like using this collagen protein powder, but you can also just skip it. It won’t affect the taste or texture either way and the eggs in the recipe, still provide protein.
After listening to this podcast regarding the safety of collagen protein powder, I’ve been recommending Bio Optimal or Neocell brands.
To make the protein pancakes, you simply put all the ingredients in a blender or blender cup, and pour like a normal pancake. We really love the Trader Joe’s Organic Reduced Sugar Fruit Preserves for this. There’s no artificial sweetener, they just use less sugar. It tastes awesome and we tend to buy many jars at a time. When the pancakes cool in the fridge, they are more like a “bread thin”, consistency. They hold up well to filling and won’t fall apart.
Get the full RECIPE HERE– I have one adjustment, which is to use 4 whole eggs (for added nutrients) instead of 2 whole eggs and 1/2 cup egg whites. I use one scoop of collagen protein, per batch.
- baking powder
- collagen powder (optional)