Butterbeer Protein Pancakes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 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
1 cup heavy cream
¼ cup powdered erythritol (or sugar)
2 tbsp butterscotch instant pudding mix
½ cup maple syrup
⅓ cup butterscotch chips
2 tbsp butter
½ cup heavy cream
1 tsp vanilla extract
In a large bowl, whisk together Flourish, baking soda, baking powder, and sugar. Create a well in the dry ingredients.
Add in the egg, caramel coffee creamer, butter, cream soda, and vanilla. Whisk until just combined.
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.
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.
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.
For the whipped cream, in a medium bowl, beat together the heavy cream, powdered erythritol, and pudding mix until light and fluffy.
Stack the pancakes and top with the whipped cream and syrup. Enjoy!