What you’ll need
½ cup Protein Pancake Mix
½ cup water
1 teaspoon vanilla extract
For the coffee butter
20g butter, softened
⅛ cup cold coffee
To serve
drizzle maple syrup
1
Pre-heat a lightly greased non-stick frying pan to medium heat.
2
In a mixing bowl stir all ingredients with a whisk until the batter is combined with no lumps.
3
Spoon the batter into the frying pan and form a round shape to desired size.
4
Cook on low-medium heat for 90 seconds until bubbles form on top or until golden brown on one side. Flip and continue to cook for 90 seconds or until golden brown.
5
To make the coffee butter, whip 20g softened butter into ⅛ cup cold coffee to make coffee butter.
6
Serve the butter on top of pancakes with a drizzle of maple syrup, enjoy!
