- 1/4 Cup Pancake Mix
- 1 Scoop PBC Protein Powder
- 1/2 Cup Unsweetened Almond Milk
- 1/2oz Chopped Pecans
- Redi Whip
- 4 TBSP Sugar Free Syrup
In a bowl, combine pancake mix, protein, and milk.
Let stand for 5 minutes.
In a skillet over medium heat, spray with oil and pour batter.
Should yield roughly 3 medium sized pancakes.
Flip when bubbles appear.
Top with whip, pecans, and syrup (can also mix 1/2 pecans into batter and use other 1/2 for topping).