One of my coworkers always has a Bolthouse Farms drink for breakfast. Recently she brought in one of their Breakfast Smoothie drinks, which piqued my interest. Publix happened to have Bolthouse on sale last week, so I bought the Peach Parfait Breakfast Smoothie (as well as my new favorite breakfast drink, their salted carmel latte).
Last Saturday, I went to a spin class and followed it up with a 7 mile run. I was hot and covered in sweat when I got back, and a peach smoothie sounded pretty darn tasty. But, I wanted something a bit more substantial, so of course I decided to make pancakes. Still wanting to try that smoothie, I figured I could swap in the Bolthouse for some milk and/or yogurt in a pancake recipe.
I also had some berries that were on the verge of being too over ripe to eat, so I figured I’d be making some version of peach melba pancakes 🙂
I took a swig of the smoothie, and it was quite good. I could definitely drink it all by itself, but I knew it would add just the right amount of peach flavor to my pancakes. I mixed up the batter, added my berries and voila: Peach Berry Pancakes.
They came off the griddle looking mighty tasty, but something was missing.
Ah yes, yogurt and a raspberry on top! These were the perfect recovery meal after my workout this morning. I hope you enjoy them as much as I did!
Peach Berry Protein Pancakes
Makes about 10 pancakes
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup dry oats
1 TBS protein powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 TBS honey
1 TBS melted butter
1/4 cup cottage cheese
1 cup Bolthouse Farms Peach Smoothie
1/4 cup milk (I used almond coconut)
~1 cup mixed berries (I used blackberries and raspberries)
Topping: ~1/2 cup plain greek yogurt + ~1/4 cup Bolthouse Farms Peach Smoothie, mixed until smooth
In a medium bowl, mix together the dry ingredients. In a small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just blended. Fold in the berries.
On a greased griddle or fry pan, pour about 1/4 cup of batter into small circles. When the batter starts to bubble and the edges have started to dry, flip. Cook for another minute or two.
Serve with yogurt topping and fresh berries!