1 scoop Vanilla Protein Powder (such as Vega)
¾ cup Liquid Egg Whites
2 tablespoons Unsweetened Almond Milk.
1 tablespoon Mini Chocolate Chips
Toppings (optional): Maple Syrup, Justin’s Peanut Butter Cup
Combine protein powder, egg whites, peanut butter and almond milk in a blender. Blend until smooth. Stir in chocolate chips.
Heat a skillet over medium-low heat. Grease the pan and pour in ¼ cup batter (it will be thin). Cook until bubbles form on surface and edges are slightly golden, then flip to cook other side. Continue with remaining batter. Serve pancakes warm with toppings of choice. Enjoy!