Being that it’s the week after Halloween, I’m going to take a stab (haha I’m soooo punny) and guess at least one of the following are true:
- You have a good amount of leftover candy from what you planned to hand out (I highly doubt your trick-or-treaters cleaned you out).
- You took a few pieces out of your trick-or-treat handout candy and have a secret stash hidden somewhere.
- Your kids collected pounds of candy and there is no way they’re going to come close to finishing it all, which means the parents must help out…parents being you.
So did I come anywhere close? I know, I hit the nail right on the head didn’t I??? Well, if you’re like me, you LOVE chocolate and you LOVE peanut butter, which means you also LOVE those delicious tasting Reese’s Pieces Peanut Butter Cups that satin, yes satin, the devil himself created.
This year I was determined to hold out strong and not give in to temptation! It was hard, but when I have equally-as-tasty alternatives, it’s honestly not so bad after all! Y’all know that I’m a lover of protein pancakes too, so I decided to make Peanut Butter Cup Protein Pancakes for a healthy breakfast spin on your not-so-healthy Reese’s Pieces Peanut Butter Cups!
- ¾ Scoop Chocolate Peanut Butter Whey Protein Powder (I used About Time)
- ⅛ Cup Gluten Free All-Purpose Baking Flour
- 1⁄4 Cup Unsweetened Vanilla Almond Milk
- ¼ + ⅛ Cups Liquid Egg Whites
- 1 tsp Baking Powder
- 1⁄4 tsp Xantham Gum
- Liquid Chocolate Stevia, to taste
- 1 TBS Chocolate Powdered Peanut Butter
- ½ tsp Raw Cacao Powder
- 2 TBS Chocolate Powdered Peanut Butter
- 1 Drop Chocolate Liquid Stevia
- 1 TBS All-Natural Creamy Peanut Butter, melted
- Mix chocolate powdered peanut butter, liquid stevia, and water together (should be runny), set aside. Mix all ingredients together in a blender, with the exception of the raw cacao powder and blend until smooth. Divide batter in half, add raw cacao powder to one-half of batter and stir or blend until batter is dark. Heat griddle or frying pan over low-medium heat. Once warm, spray with cooking spray and pour batter in small circular shapes. The batter should appear to look very similar to a regular pancake batter. After about 4 minutes, or when bottom of pancake is firm or lightly browned, flip over and cook for another 1-2 minutes. (Batter will not bubble like a typical pancake, so watch closely!) Remove from skillet with spatula and stack protein pancakes every other color on plate. Drizzle with powdered peanut butter mixture and melted peanut butter. Enjoy!
SAVE RECIPE FOR LATER & PIN: