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Cellucor C4 Energy XTEND

XTEND Pro Recipe: Cookie Butter & Jelly PROtein Pancakes

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By JamaRR Royster

Looking for the ultimate pancake stack? Look no further than this decadent pile of Cookie Butter PROtein pancakes smothered in jelly and drizzled with Cookie Butter syrup.

INGREDIENTS
  • 1 cup of Buttermilk Pancake Mix
  • 1/2 scoop of XTEND PRO Cookie Butter protein
  • 3/8 cup of Chocolate Almond Milk
  • Grape Jelly

    • INSTRUCTIONS
  • Add 1 cup of buttermilk pancake mix and a half scoop of XTEND PRO Cookie Butter protein powder to a bowl.
  • Blend or whisk with 3/8 cup of almond milk. Add more milk if needed. Do not over beat the batter. Let stand for a couple minutes.
  • Pour 1/4 cup batter onto a preheated, lightly oiled griddle set at 375F, or on a skillet set at medium. Flip flapjacks after bubbles stop forming and bottom side is golden brown. Cook opposite side until golden brown. *Helpful tip: to keep pancakes fluffy, try not to spread the batter too thin on the skillet or griddle.
  • For Cookie Butter syrup, pour about ½ scoop of protein powder into a bowl and add a small amount of vanilla almond milk (not too much) to find a thick consistency to go on top of pancakes.
  • Stack and layer pancakes with grape jelly.
  • Pour Cookie Butter PROtein drizzle over top of the pancake stack as desired.

    • Eat and enjoy.

    Date April 27, 2022
    Category Nutrition

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