PB&J Protein Pancakes


  • 1 ½ scoops (45g) BPN Peanut Butter Cookie Vegan Protein Powder
  • 2 tbsp. (14g) coconut flour
  • 6 tbsp (96g) egg whites (or two egg whites)
  • ½ cup (120mL) unsweetened almond milk (or preferred milk)
  • ½ tsp. baking powder
  • Sweetener to taste
  • Pinch salt

PB Sauce

Strawberry Compote

  • ¼ cup strawberries
  • 1 tbsp (5g) chia seeds
  • 2 tbsp. sugar free maple syrup


*Must use vegan protein, NOT whey. Vegan protein absorbs more water and the recipe will not turn out the same with a whey protein. You could try casein, but vegan protein works the best!

**To make these pancakes vegan, substitute the egg whites for a flax egg or chia egg! 


  1. Preheat the pan or griddle to medium/high heat. Add all pancake ingredients to a bowl. Gently mix until a smooth batter forms. 
  2. Spray pan with nonstick spray. Spoon batter onto the pan to make 4, medium-sized pancakes. Cook for about 3 minutes per side, or until golden brown. 
  3. While pancakes are cooking, mix together strawberry compote so it can sit and thicken. The chia seeds will soak up moisture and make it thick like a jam.
  4. Mix peanut butter sauce ingredients in a separate bowl. Stack cooked pancakes and drizzle with strawberry compote and peanut butter sauce. Enjoy! 

Yield: 1 serving

Nutrition (pancakes only): 305 calories, 45 protein, 13 carbs, 7 fat, 7 fiber, 1 sugar

Nutrition (with toppings): 455 calories, 54 protein, 35 carbs, 11 fat, 13 fiber, 14 sugar