Summer is the freaking best time, ya feel? Even though I am an adult and still working five days a week, summer forces you to slow down and take a breather. It reminds you how beautiful and simple being in nature can be. And I love it.
Aside, though, can we seriously have summer break for adults? I’m desperate.
One of my favorite memories as a kid was going to summer camp for three years. I was never a “camping” person, but living in a bunk with a bunch of girls was really fun. Except for the part where we would run out of hot water. And spiders crawling on your face.
But I swear, it was still fun!
My mom was the cutest when I went to camp. She would send me a care package halfway through my stay. I ALWAYS looked forward to that package, mostly because it was filled with food that, normally, we were not allowed to have. You know, because of the bears. But my mother was a rebel, and she snuck me food anyway. And one of my favorite things she would send me was trail mix. You know, the “healthy” way of eating your fill of chocolate, because who DIDN’T just pick out the chocolate drops? Cause you know I always did.
These peanut butter pancakes are chocked full of all sort of goodies. You can use whatever brand of trail mix you want to make these bad boys. I love this brand from Trader Joe’s (are you surprised?) but feel free to sub in your favorite flavor of SWEET trail mix. Because just saying, wasabi peas might not be the best option here (but hey, who knows!). They also have a ton of peanut butter in there, which makes them SUPER rich, but pack a protein wallop to fuel your day. Without protein powder! Yippee! And guys, I need that fuel for some major apartment renovations.
Peanut Butter Trail Mix Protein Pancakes
- 1 egg
- 1 tablespoon coconut oil, plus more for coating the pan
- ½ cup unsweetened vanilla almond milk (or other nondairy milk)
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ tsp baking soda
- 1 tablespoon Wild Friends Peanut Butter, plus extra to top
- pinch salt
- ½ teaspoon pure vanilla extract
- 1/2 cup rolled oats
- 1/4 cup whole wheat pastry flour
- ¼ cup trail mix (use whatever kind you like)
Preheat a skillet over medium-low heat. Melt coconut oil in the pan to prevent sticking
Combine all of the ingredients except for the trail mix into a blender. Blend until oats are broken up and the ingredients are incorporated. Stir the trail mix into the batter
Pour ¼ cup measurements into the pan. Flip when bubbles appear in the center and the pancake looks dry along the edges.
Cook for 1-2 additional minutes, then place onto a serving plate. Top with peanut butter and what other toppings you choose.