Peanutbutter and Jelly Protein Pancakes

August 24, 2016

Peanutbutter and Jelly Protein Pancakes

What You'll Need


  • 1 Scoop ETB Vanilla Whey Protein Isolate (30g)
  • 2 Servings Complete Pancake Mix (80g)
  • Dash Splenda (3g)
  • Dash Baking Powder (2g)
  • 1 Serving Sugar Free Fat Free Pudding Mix (8g)


  • Egg Whites
  • 2oz Fat Free Yogurt (50g)


  • 6oz Non-Fat Greek Yogurt (150g)
  • 1 Serving Sugar Free Fat Free Pudding Mix (8g)
  • 2 Serving Sugar Free Jelly/Jam (20g)


  • 2 Servings Fat Free Whip Cream (20g)
  • 2 Servings Peanut Butter Lean (20g)


  1. Combine all dry ingredients into a mixing bowl.
  2. Combine all wet ingredients into dry ingredients. Mix and form a batter
  3. Pre-heat skillet to medium power and coat with cooking spray
  4. Drop pancakes into middle of skillet with a spoon, spread into a circle. Allow to cook for 2 minutes on each side. Set aside. Rinse and repeat for rest of batter.
  5. Combine Greek yogurt, SF/FF Pudding mix, and jelly to form a filling for pancakes. Layer each pancake with filling and stack them tall.
  6. Mix PB Lean with just enough water in small bowl to form a glaze. Glaze top of pancakes with PB Lean




For Entire Recipe: (2 Servings)

700 calories
62g protein
98g carbs
7g fat

Per Serving:

350 calories
31g protein
49g carbs
3.5g fat



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