Okay, I promise this is the last protein pop tart I’ll make with the Kodiak Cakes pancake mix. But you know I couldn’t pass up the opportunity to use all three of the big flavors—buttermilk, dark chocolate, and crunchy peanut butter. If you haven’t seen my Everything Bagel Protein Pop Tarts or Hot Fudge Sundae Healthy Pop Tarts, add them to the queue. These Chocolate Peanut Butter Protein Pop Tarts will be the last of this Kodiak Cakes recipe series, though I plan to make more protein pop tarts with other ingredients since people seem to be enjoying them.

Peanut Butter Protein Pop Tart
1 1/2 C (159g) Crunchy Peanut Butter Kodiak Cakes Pancake Mix
1/2 C + 2 Tbsp (140g) Fat Free Greek Yogurt vanilla or plain
Protein Pop Tart Filling and Frosting
3 Tbsp (42g) Dark Chocolate Chips 70 cals per Tbsp
2-3 Tbsp (30-45mL) Unsweetened Almond Milk
1/2 scoop (16g) Protein Powder vanilla
1 Tbsp (5g) Unsweetened Dark Cocoa Powder

Preheat an oven to 350F and line a baking sheet with parchment paper.
Mix the pancake mix and Greek yogurt in a large bowl. Work the dough until you can form one large ball.
Transfer the dough to the baking sheet and use a rolling pin or the backside of a spatula to flatten the dough. (Spray with nonstick cooking spray to alleviate any sticking issues.) You want the dough to take up most of the baking sheet. Use a knife or pizza cutter to trim the edges and create 4-6 squares in the center of the dough.

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