Description
Giant peanut butter protein pancake that is grain-free and packed with protein. Top with peanut butter and berry compote and slice like pizza!
Ingredients
- avocado oil spray
- 1 TBSP flaxseed + 3 TBSP water
- 1/4 cup canned pumpkin (not pumpkin pie mix)
- 1 TBSP unsweetened almond milk
- 1 scoop (1/4 cup) vanilla protein powder
- 1 TBSP peanut powder
- 1–2 TBSP peanut butter
- 1 1/2 cup frozen or fresh berries
- 1 TBSP citrus (lemon or orange juice, freshly squeezed)
Instructions
- Warm a skillet over medium heat with a little bit of avocado oil.
- In a large mixing bowl, combine 1 TBSP flaxseed + 3 TBSP water and let sit for a few minutes to create your “flax egg”.
- Next, add pumpkin puree, almond milk, protein powder, and peanut powder and blend with a fork until well combined.
- Spoon the mixture onto the skillet and spread with a spatula so it forms a large thin circle.
- Heat for 5 minutes, or until golden brown underneath, then carefully flip and heat for 3-5 on the other side.
- While the pancake pizza is cooking, make your fruit compote. Add frozen fruit to a medium saucepan over medium high heat with fresh squeezed citrus. Bring to a low boil, then cook for 2-5 minutes, until fruit is broken down and thick and jammy. Remove the pan from the heat until ready to serve.
- To assemble, transfer the pancake pizza to a large plate or cutting board and top with peanut butter and then berry compote. Slice into pieces and serve immediately.
- Store leftover berry compote in the refrigerator for 3-5 days.
Notes
Pancake recipe adapted from Tone It Up
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free