"....it all began with retirement plans over 30 years ago..."

Peanut Butter Protein Pancakes


  • 2 large eggs
  • 1½ cups skim milk (or milk of your choice)
  • 1 cup plain Greek yogurt (or use vanilla for a sweeter taste)
  • 1½ tsp vanilla extract
  • ½ cup Ambrosia Smooth Peanut Butter
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • ½ tsp salt



  1. Preheat saucepan to medium heat.
  2. Combine the eggs, milk, Greek yogurt and vanilla extract together in a bowl until well blended. Whisk in peanut butter.
  3. In a separate bowl, sift together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, whisking until the dry ingredients are incorporated into the wet ingredients.
  4. Taking about ¼ cup at a time, pour the pancake batter onto the saucepan.
  5. Cook until bubbles start to form on the surface of the batter and the edges are set (about 3 minutes). Flip pancakes and cook on the other side until golden brown (about 2-3 minutes).
  6. Continue until you have used all the batter.
  7. Serve topped with honey, melted peanut butter, maple syrup and/or fresh fruit
151-155 Woodlands Drive Braeside VIC 3195 Australia
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