Sunday Mornings are my favorite, it’s the only day I don’t have an alarm controlling my day. Although I’m never capable of sleeping past 8am, that 1-2 extra hours makes all the difference. So before Kevin and I begin our day of “adulting”, AKA grocery shopping, laundry and meal prep, we always take the time to make a special breakfast.
We love protein pancakes and waffles because they satisfy your craving without feeling weighed down after. There are so many combinations you can create with the Arbonne Vanilla and Chocolate Protein mixes. But I’m adding this one in recognition of Arbonne turning 40!
This breakfast treat will satisfy the entire family and you will love how quickly you can whip it up! Make it extra fun by creating a topping bar for everyone to create their own added flavor. Some suggestions for this Marble Cake Pancake would be sliced strawberries & coconut whipped cream, granola & honey, coconut flakes & pure maple syrup, or simply rainbow sprinkles!
Pick up your bag of Marble Protein while it is still in stock! This is a limited time release so don’t miss out!
Marble Cake Pancakes
Ingredients
- 2 scoops Arbonne Marble Cake Protein
- 1 Egg
- 1/4 cup Coconut Milk
Instructions
- Mix all 3 ingredients in a bowl. Adding the milk as needed until batter-like consistency forms. Add more milk if needed.
- Heat non-stick skillet on medium low heat and spray with non-stick spray.
- Add 1/4 cup of batter to pan, pouring to form the pancake shape.
- Cook until browning begins on bottom side, approximately 2 minutes. Flip and cook for another 2 minutes on other side.
- Plate and serve with your favorite topping.