I’ve recently discovered Bell Plantation’s infamous PB2 and boy, let me tell you, I am in love.
PB2 is basically powdered peanut butter. Don’t go running away screaming just yet, I know “powdered” sounds a little strange next to “peanut butter”. But if you tried it, believe me, you would be just as in love with it as I am.
Basically, instead of grinding up peanuts into “peanut butter”, these peanuts are “first slow roasted then pressed to remove 85% of the fat and oil” (Bell Plantation PB2 Jar). This results in a kind of “powder”, that when mixed with water, milk, etc. creates a peanut butter-like consistency and taste! Minus 85% of the fat calories, of course.
Yesterday, I decided to use the chocolate flavor (which is even better than the regular) to make a stack of pancakes that looked so mouthwatering I was practically drooling just looking at them! These pancakes are, as always, gluten free (made with oats, of course!), and therefore don’t contain any flour or sugar! They do contain chocolate, and chocolate PB2, which let me tell you, makes them even more decadent than you could imagine.
Stacked high, this recipe yields about 7 small pancakes, or 5 medium pancakes, for a measly 221 calories. That’s the same amount of calories you’d get in about 3 medium pancakes of a boxed pancake mix. Plus, these pancakes naturally pack in 12 grams of protein (nope, no protein powder, supplements, etc. here!), 5 grams more than your typical pancake mix. In short: they’re the perfect recovery stack, breakfast stack, snack stack, or even dinner stack! (Because who doesn’t love breakfast for dinner?)
Extremely light & fluffy, chocolatey, peanut buttery, and all around decedent. Not gonna lie, I really am drooling now! 😉
Chocolate PB Pancakes
- 1/4 c old fashioned oats
- 1/8 tsp vanilla extract
- 1 tsp baking powder
- 1 tbs stevia (or 1 tbs sugar)
- 1/4 tsp honey
- 1 egg (separated)
- 3 tbs milk of choice (I used almond milk)
- 1/2 tsp melted coconut oil (if you don’t mind the taste of fat-free pancakes replace w/ 1 tsp applesauce)
- 1 tbs unsweetened applesauce
- 1 tbs chocolate PB2
- 1 tbs hershey’s cocoa powder
- pinch of cream of tartar
Blend 1/4 c oats in a blender, coffee grinder, or food processor until smooth. Pour into a small bowl and combine with baking powder and stevia. Stir in vanilla extract, milk, honey, applesauce, and melted coconut oil (or additional applesauce). Separate a large egg and whip the egg white on high in a large bowl with a mixing attachment (or hand mixer). Once soft peaks have formed, add pinch of cream of tartar and continue to whip for 4 minutes, until hard peaks have formed. Add the egg yolk to the wet mixture and stir until batter is smooth. Stir in PB2 and cocoa powder. Fold the pancake mix into the egg whites until just combined. Heat up a greased or non-stick skillet and pour batter onto pan (into about 5 medium pancakes). Cook on medium-low for 1 minute. Flip and cook for another minute or so, or until cooked all the way through and golden brown. Remove from pan, top with desired toppings (maple syrup, honey, etc.) and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving of 5 medium pancakes)
Nutritional information calculated with coconut oil, if you use applesauce subtract 18 calories and 2 grams of fat.
The nutrition information for each medium pancake is as follows: 44 calories, 2 grams of fat, 5 carbs, and 2 grams of protein. If you make seven mini pancakes like I did, the nutrition information is as follows: 32 calories, 1 gram of fat, 5 carbs, and 2 grams of protein.