Kara Corey, RD
10
15 minutes
15 minutes
271
American
Breakfast
You'll love these mouthwatering protein pancakes!
½ scoop MTS Machine Whey Chocolate Protein
1 cup liquid egg whites
2 tbs. raw coconut flour
1 tbs. PB2: Powdered Peanut Butter
1 cup MTS Machine Whey Vanilla Ice Cream Protein
½ cup brown sugar
¼ cup Splenda Allulose
½ cup of unsalted butter
1 tsp. maple extract
½ cup of water (adjust as needed for desired consistency)
Mix all ingredients in a bowl until a thick batter is formed.
Pour batter onto a greased skillet and cook until firm on one side.
Flip and cook until firm.
In a medium saucepan, melt the butter over medium heat.
In a bowl, mix the protein, brown sugar and Splenda Allulose.
Gradually add the dry mixture to the melted butter, stirring constantly to prevent lumps.
Next, add in the water and the maple extract, stirring constantly. Make sure it’s well combined and very smooth.
Lower the heat, simmer the mixture and cook for about 5-7 minutes, stirring occasionally until the syrup thickens.
Allow syrup to cool slightly before pouring into a bottle. Store in the refrigerator for up to a week.
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