National Pancake Day calls for a celebration (🎉🎉) and there's a 100% chance we'll be fueling up with one of these recipes featuring our protein-packed Pancake & Waffle Mix! 🥞 Of course, it's perfectly acceptable to enjoy a stack of pancakes, but we're here to remind you: pancakes come in all shapes and sizes! 😆

S'mores Pancakes

Makes 4 servings
335 calories / 7F / 37.5C / 30.5P / per serving

1 1⁄2 cups CSE Buttermilk, Gluten-Free Buttermilk, or Vanilla Pancake & Waffle Mix
1 serving CSE S’mores Protein Powder
1 cup water
2 large eggs
Toppings per serving:
15g (about 30) chocolate chips
1⁄4 cup nonfat, plain Greek yogurt
Vanilla stevia drops
1⁄4 sheet of graham crackers, crumbled

1. Heat a griddle over medium heat.

2. Add all of the ingredients to a bowl and whisk together until well combined. Using a 1⁄4 measuring cup, scoop the batter onto the greased griddle. Top each pancake with about 15 chocolate chips. Once the pancakes start to bubble on the top, flip and cook on the other side. Repeat with the remaining batter.

3. Divide the pancakes by four to get the amount to fill one serving. Should make about two pancakes per serving. Add the Greek yogurt to a bowl and stir in the stevia to sweeten. Top each serving of pancakes with 1⁄4 cup of the sweetened yogurt and graham cracker crumbs. Enjoy!

Lemon Blueberry Skillet Pancake

Makes 4 servings
280 calories / 9.5F / 31C / 18P

1 1/2 cups (168g) CSE Vanilla Pancake & Waffle Mix
Pinch sea salt
2 Tbs. grass-fed butter
3/4 cup fat-free milk
1/2 lemon, juice and zest of
1 tsp. lemon extract, optional
2 large eggs, divided
1 cup blueberries

1. Preheat the oven to 375 degrees with an 8-10" cast iron skillet inside.

2. Combine the CSE Pancake & Waffle Mix and sea salt in a large mixing bowl. Set aside.

3. Melt the butter in a medium-sized bowl by microwaving for 20-30 seconds. Add the milk, lemon juice, lemon zest, lemon extract and egg yolks (separate the whites into a small bowl) to the butter. Whisk together until well combined.

4. Pour the wet mixture into the dry and whisk until well combined. Fold in the egg whites with a rubber spatula until just combined. Set batter aside.

5. Remove the skillet from the oven using oven mitts. Spray the skillet liberally with cooking spray, then pour in the pancake batter. Sprinkle the blueberries evenly over the top. Bake for 20 minutes.

6. Slice into four servings and top with syrup of choice (optional, not included in the macros). Enjoy!

German Pancakes

Makes 4 servings
340 calories / 11F / 34C / 27P / per serving

2 Tbs. coconut oil
2 large eggs
8 egg whites (1 cup liquid egg whites)
1 1/2 cup fat-free milk
1 1/2 cups CSE Vanilla Pancake + Waffle Mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/2 cup nonfat, plain Greek yogurt
Liquid vanilla stevia drops
2 cups chopped strawberries
Walden Farms Pancake Syrup, optional

1. Preheat the oven to 425 degrees.

2. Place eggs, egg whites, milk, CSE Pancake + Waffle Mix, salt and vanilla in a blender and blend for 5 minutes at medium speed, no less. Let batter sit 5-10 minutes to allow air to get into the batter for maximum rise in the oven.

3. Add coconut oil to a 9x13 glass baking dish. Place in the oven until hot, melted and sizzling, about 5-10 minutes. Remove from the oven.

4. Spray the sides of the baking dish with cooking spray and pour the mixture into the hot coconut oil. Bake for 20 minutes.

5. Cut the pancake into four equal portions. Sweeten the yogurt with stevia and spoon two tablespoons onto each portion. Top with a 1/2 cup of fresh strawberries and syrup, to taste.

Banana Coin Pancakes

Makes 2 servings
285 calories / 11F / 34C / 14P

1/2 cup CSE Chocolate Chocolate Pancake & Waffle Mix
1/4 cup water
1 large egg
1 banana, thinly sliced 
Toppings:  
2 Tbs. OffBeat Sweet Classic Peanut Butter
Zero calorie syrup of choice (syrup not included in the macros)

1. Whisk CSE Pancake & Waffle Mix and water together until smooth.

2. Add egg. Whisk until smooth.

3. Slice the banana thin and drop slices into batter. Coat and spoon onto a greased, hot griddle. Flip once golden brown. Top with a drizzle of peanut butter and syrup and enjoy!

Strawberries & Cream Pancakes 

Makes 4 servings 
350 calories / 11F / 35C / 29P / per serving 

1 cup unsweetened vanilla almond milk 
2 eggs 
1 1/2 cups CSE Buttermilk, Gluten-Free Buttermilk, or Vanilla Pancake & Waffle Mix 
2 servings CSE Strawberry Cheesecake Protein Powder 
Dash sea salt 
Toppings: 
2 Tbs. unsalted, grass-fed butter 
1/2 cup nonfat, plain Greek yogurt
4 servings vanilla stevia drop
1/2 cup spray whipped cream  

1. Heat griddle to medium heat. 

2. Whisk the almond milk and eggs together in a large bowl. Add the CSE Pancake & Waffle Mix, Strawberry Cheesecake Protein Powder and sea salt. Whisk until well combined. 

3. Using a 1/4 measuring cup, pour the batter onto the greased griddle. Once small bubbles begin to form on the top, flip and cook on the other side. Divide the pancakes into the number of servings to get the amount needed to fill each serving. 

4. In a small bowl, combine the Greek yogurt and stevia drops. Spread a 1/2 tablespoon of the sweetened yogurt, 1/2 cup of chopped strawberries and two tablespoons of whipped cream.