Protein Pancakes Topped with Coffee Butter & Maple Syrup
Makes 3 pancakes • Prep 5 mins • Cooking 3 mins
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
drizzle maple syrup
Pre-heat a lightly greased non-stick frying pan to medium heat.
In a mixing bowl stir all ingredients with a whisk until the batter is combined with no lumps.
Spoon the batter into the frying pan and form a round shape to desired size.
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.
To make the coffee butter, whip 20g softened butter into ⅛ cup cold coffee to make coffee butter.
Serve the butter on top of pancakes with a drizzle of maple syrup, enjoy!