Butterbeer Protein Pancakes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pancakes

Ingredients:

Pancakes 

• 1 ¼ cups Flourish Buttermilk Protein Pancake Mix

• ½ tsp baking soda

• 1 tsp baking powder

• 2 tbsp cane sugar

• 1 egg, large

• ½ cup caramel coffee creamer

• 3 tbsp butter, melted

• ⅓ cup cream soda

• ½ tsp vanilla extract

Butterscotch Whipped Cream

• 1 cup heavy cream

• ¼ cup powdered erythritol (or sugar)

• 2 tbsp butterscotch instant pudding mix

Maple Butterscotch Syrup

• ½ cup maple syrup

• ⅓ cup butterscotch chips

• 2 tbsp butter

• ½ cup heavy cream

• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together Flourish, baking soda, baking powder, and sugar. Create a well in the dry ingredients. 

2. Add in the egg, caramel coffee creamer, butter, cream soda, and vanilla. Whisk until just combined. 

3. Grease a griddle or large pan with cooking spray and heat over medium heat. Use a ⅓ cup measuring cup to measure and pour batter onto the pan. Cook for 2 minutes or until edges start to bubble, flip and cook the other side for about a minute.

4. For the syrup, in a medium saucepan, stir together maple syrup, butterscotch chips , butter, heavy cream, and vanilla extract over medium heat until sugar has dissolved and butter has melted.

5. Let ingredients come to a boil and boil for one minute and then simmer for 5 minutes. Take off heat and allow to cool slightly and thicken.

6. For the whipped cream, in a medium bowl, beat together the heavy cream, powdered erythritol, and pudding mix until light and fluffy.

7. Stack the pancakes  and top with the whipped cream and syrup. Enjoy!

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