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Banana, Peanut Butter & Chocolate Chip Protein Pancakes

Deliciously high in protein and great for pancake day.



  • 3 tablespoons semi-skimmed milk
  • 2 eggs, large
  • 2 teaspoons agave
  • 2 heaping tablespoons LA peanut butter
  • 1 banana, medium; cut into ½" rounds
  • 1 teaspoon vanilla extract
  • ½ cup nonfat plain Greek yogurt
  • ½ cup LA Muscle porridge
  • ½ teaspoon baking powder
  • ¼ cup semisweet chocolate chips
  • 1 tablespoon LA Whey Vanilla protein powder (optional)


To keep pancakes warm while you make the full batch, preheat oven to 200*F.

    1. Using a blender or Magic Bullet, first add all of the wet ingredients then dry ingredients (except chocolate chips). This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds. Because chocolate chips have a sneaky way of ending up at the bottom of the blender or bowl, sprinkle some on each pancake after you pour the batter on the griddle or pan.
    2. Heat a non-stick griddle or pan to medium. Spray with non-stick cooking spray and you're all set for the batter.
    3. Pour a ¼ cup of the mix onto the griddle or pan. Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
    4. Grab a spatula and quite literally swoosh it under the target pancake in one swift motion. Then flip it over.
    5. Cook on the second side for an additional 1-2 minutes, or until golden brown.
    6. Transfer to an oven safe dish and keep warm in the oven. Continue with remaining mix.



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