Peanut Butter Cookie Dough Protein Pan Cake
A couple of weeks ago I saw recipe for a giant baked pancakes. And as cook of an idea as it seemed, when I tried the recipe it honestly wasn't that good and kind of eggy. So, then I went on the search for a new recipe. And I found one! But of course I added my own twists.
The recipe I ended up with was a variation on this recipe: http://proteinpow.com/2014/07/maplebananaproteinpancakes.html . However, I used Gaspari Peanut Butter Cookie Dough Myofusion for the protein along with some PB2 and agave nectar for additional flavor. And, of course, I baked my pancake.
So, why a baked pancake? Why not?!? To be honest, it was a pretty cook experiment that wasn't without it's challenges. For example, regular pancakes are cooked hot and for a short period of time, so they have a tendency to stay light and fluffy. But when you're baking, you need something to expand as it cooks or it will be too dense and flat.
To solve the problems that baking causes and to inject some additional volume, I added 1/2tsp of double action baking powder. This creates carbon dioxide bubbles when mixed with the acidity of the eggs and dairy and causes expansion during the cooking process. In hindsight, I probably should have used 1tsp of baking powder since it probably could have used a bit more volume in the end. But still, it was pretty good just the same.
Of course, another option would always be to cook the batter like a traditional pancake. I have no doubt this recipe would turn out awesome that way too!
Ingredients
- 1/2cup Chobani Vanilla Fat Free Greek Yogurt
- 1/2cup Egg Beaters
- 1tbsp Agave Nectar
- 1/2cup Oat Flour
- 2tbsp PB2
- 1.5scoops Gaspari Peanut Butter Cookie Dough Myofusion Protein Powder
- 1/2tsp Baking Powder
Directions
- Whisk everything together
- Bake at 350-degrees F for about 15min or cook it like traditional pancakes in a pan
Nutrition Info
Servings: 4
Protein: 18g
Carbohydrates: 19g; Fiber: 2g
Fat: 3g
Sodium: 227mg
No comments:
Post a Comment