Happy National Peanut Butter Lover’s Day!! Oh how I love peanut butter. Whether creamy or crunchy, plain or flavored I am a HUGE peanut butter lover so it seemed only fitting that I create a recipe to honor this day. I just received a BIG ol’ box of Quest Nutrition goodness in the mail (watch for a BIG giveaway mid-March) and right in time too. Quest makes amazing protein bars that are not only delicious but are gluten-free and guilt-free thanks to their ingredients. For those cravings you get when eating clean, Quest even has peanut butter cups that will make your tastebuds smile while your waist thanks you. I enjoy peanut butter cups in about everything but it is usually things like ice cream and shakes so I needed to find a healthier way to use these cups. I decided on a high protein pancake using coconut flour. Keep in mind that working with coconut flour can be tricky but it’s benefits are worth it. So, I say again, Happy National Peanut Butter Lover’s Day…enjoy!
Quest Peanut Butter Cup Pancakes
1 egg plus 1 egg white
3/4 cup almond or coconut milk flour
1/4 cup coconut flour
4 drops of liquid vanilla stevia (I like Sweet Leaf brand)
dash of Real Salt
2 Quest Peanut Butter Cups (this takes into a count that you will have a bite while cooking )
Powdered peanut butter with just enough water to make a drizzle
Whip the eggs for 1 minute then add the remaining ingredients EXCEPT for the peanut butter cups and mix well. Fold in 1 crumbled Quest peanut butter cup. Preheat your frying pan over medium heat and grease with coconut oil or spray with organic non-stick cooking spray. Spoon 2 T. onto the frying pan and smooth out with the back of the spoon. Cook 3 minutes on each side or until golden brown and can flip easily. Top plated pancakes with the desired amount of peanut butter drizzle and the remaining Quest peanut butter cup crumbled.
*Have you got a great recipe using Quest Nutrition products? Tag them on their social media sites and be sure to use the hashtag #onaquest.