Recipe: Chocolate Peanut Butter Pancakes

Ingredients:

1 cup liquid egg whites (or 4 egg whites)
1 scoop chocolate protein powder (I use Dymatize Nutrition ISO 100- 100% Hydrolyzed Whey Protein Isolate in Fudge Brownie flavor)
4 T coconut flour
2 T powdered peanut butter (I use PB2)

Topping:

2 T powdered peanut butter
1 T water

Directions:

Mix all ingredients in a small bowl until it becomes a thick batter. Pour batter onto non-stick skillet 1/4 cup at a time. When top sets and small bubbles appear, flip and cook on second side. Cook until golden brown on both sides. 

To make topping, combine 2 T powdered peanut butter and 1 T water in a small bowl and whisk until smooth. Drizzle over pancakes and enjoy!

Makes 6 pancakes. Serves 2.