Cookies & Cream Protein Pancakes

These pancakes are semi-DIY and super simple to make! They provide a protein-packed start to the day while satisfying your sweet tooth with the classic cookies & cream flavor.

Omigoodness, let me start by saying these protein pancakes have a chocolaty twist and they’re the epitome of a balanced indulgence. I was NOT expecting them to be as good as they were 😂 Using chocolate protein powder (specifically fudge brownie) not only boosts the nutrient profile but also intensifies the rich flavor. And to top it all off, you also get the iconic taste of crushed sandwich cookies. I made it semi-DIY by using pancake mix (Kodiak) giving it the perfect fluffy texture, while a hint of vanilla adds a layer of simple sweetness to the mix. The best part? The preparation is a breeze, especially when using a BlendJet, which combines all the ingredients for a smooth batter AND the perfect portion size for any morning or post-workout treat.

Cookies & Cream Protein Pancakes

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• Author: Taryn Camp

Ingredients

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• 3 chocolate sandwich cookies- choose from organic, gluten free, Oreos, or a similar style cookie
• 1/2 cup milk
• 1/2 protein pancake mix- I used Kodiak 
• 1 scoop of chocolate protein powder- I used fudge brownie
• 1 tsp vanilla
• BlendJet Portable Blender
• Nonstick Cooking Spray
• Maple syrup, if desired

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Instructions

1. Preheat a skillet or frying pan on medium to medium low heat. 
2. Place the cookies in the BlendJet, followed by the milk, then the pancake mix, protein powder, and then the vanilla.
3. Turn on the BlendJet and let it run the full cycle.
4. Spray the skillet or frying pan with nonstick cooking spray.
5. Pour the pancake mix into the pan, creating 3 circles (or 4 if you’d like smaller pancakes/2 servings.)
6. Cook until lightly brown on the bottom and you start to see bubbles. Flip the pancakes over and cook on other side for 30 seconds to 1 minute.
7. Serve with maple syrup if desired.