Protein pancake ice cream sandwich

Ingredients:

1 Banana (~115g)

2 eggs (~110g)

3/8 cup greek yogurt 110g

2 tsp vanilla extract 9g

2 scoops of unflavored whey protein isolate 45g

1 tsp baking powder 5g

1/8 tsp salt 0.4g

Peanut Butter

Peanut Butter Chip Protein Pints

1 Banana (~115g)

2 eggs (~110g)

3/8 cup greek yogurt 110g

2 tsp vanilla extract 9g

2 scoops of unflavored whey protein isolate 45g

1 tsp baking powder 5g

1/8 tsp salt 0.4g

Peanut Butter

Peanut Butter Chip Protein Pints

Step 1:

Make the Batter

Mash the banana with a fork until it forms a smooth puree. Whisk in the eggs, then add the Greek yogurt and vanilla extract. Stir until fully combined. Sprinkle the baking powder and salt on top of the mixture, followed by the whey protein powder. Whisk everything thoroughly. The batter will be thin, but that’s completely normal!

Step 2:

Preheat Your Griddle or Pan

Preheat a griddle or non-stick skillet to medium-low heat. This temperature ensures even cooking without burning the pancakes.

Step 3:

Cook Your Pancakes

Using a smaller scoop (around ⅔ oz or a small ladle), pour portions of the batter onto the griddle. Cook until bubbles begin to form on the surface of each pancake. Using a thin, sturdy spatula, flip each pancake in one quick motion. The top should be golden brown when flipped. Cook the other side for an additional 30 to 60 seconds until it's lightly golden.

Step 4:

Serve and Enjoy

Take 4 pancakes and spread a dab of peanut butter between each of the two pair. Scoop some Peanut Butter Chip Protein Pints on one pair of pancakes and top with the other pair. Then dig in!

Step 5:

Store Leftovers

If you have leftovers, refrigerate them in an airtight container and consume within 7 days. They reheat well, making them a convenient option for meal prep!

Now grab a spoon and enjoy!