PB Patty Cakes
AKA Poffertjes—tiny Dutch pancake puffs. Banana, oats and protein powder in the batter, peanut butter sauce drizzled on top for functional drool fuel.
Servings:
4, each serving feeds 4-5 people
Mini pancake yield: 60-65 total, 1" diameter
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Mini pancake puffs:
- 1 cup rolled oats
- 1/4 cup water, room temp
- 1 banana, ripe
- 2 ounces (2 pumps) Jif® Natural Peanut Butter Sauce
- 2 eggs
- 1/2 cup egg whites
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 2 tablespoons flaxseed meal
- 2/3 cup vanilla whey protein powder
Garnish:
- 4 ounces (4 pumps) Jif Natural Peanut Butter Sauce
- 4 tablespoons butter, cut into cubes
Directions
- Heat a griddle to 350°F
- To make the mini pancake batter, add all of the ingredients into a blender and blend until fully combined.
- Transfer the pancake batter into a squirt bottle for easy pouring.
- Squeeze enough batter for 1’’ circle pancakes on the hot griddle and cook on both sides.
- To serve, place 15-17 mini pancake puffs in a bowl, drizzle with peanut butter sauce and finish with a cube of butter to melt.
