Cinnamon Banana Cream Protein Pancakes

I have no clue where the inspiration for this came from but they were DA BOMB DOT COM!!!

PANCAKE INGREDIENTS:

  • 1 scoop (34g) Cellucor cinnamon swirl whey protein
  • 35g liquid egg whites (or one egg white)
  • 1 serving (53g) Kodiak cakes gluten free pancake mix (any mix should be okay! this is just what I have right now)
  • 1 ts baking powder
  • 1 ts cinnamon
  • water until consistency
  • 1/3 of a banana (30g) sliced

BANANA CREAM PUDDING INGREDIENTS:

  • 1 serving (8g) sugar-free fat-free banana pudding mix
  • 1/3 cup almond milk

PEANUT BUTTER MOUSSE INGREDIENTS:

  • 1 tb Jif brand whipped salted caramel peanut butter
  • 1/4 cup (56g) plain non fat greek yogurt

METHODS:

  • First mix together the pudding ingredients in a bowl and set aside so it can firm up while you make the pancakes.
  • Mix together all pancake ingredients, except for banana, adding the water last.  Add the water slowly until desired consistency is reached (more liquid= thinner pancakes)
  • either add banana slices to the batter or save them to put on top. do whatever your heart desires. I put mine on top.
  • prepare pancakes on griddle over medium heat.
  • mix together the mousse ingredients.
  • let pancakes cool. Top with mousse and pudding! I like to keep some of the pudding in a bowl on the side and just dip bites into it.

Macros for pancakes with all toppings: 514 calories 58C/45P/11F  8g fiber

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