By JamaRR Royster

Looking for the ultimate pancake stack? Look no further than this decadent pile of Cookie Butter PROtein pancakes smothered in jelly and drizzled with Cookie Butter syrup. 


  • 1 cup of Buttermilk Pancake Mix
  • 1/2 scoop of XTEND PRO Cookie Butter protein
  • 3/8 cup of Chocolate Almond Milk 
  • Grape Jelly


  1. Add 1 cup of buttermilk pancake mix and a half scoop of XTEND PRO Cookie Butter protein powder to a bowl.
  2. Blend or whisk with 3/8 cup of almond milk. Add more milk if needed. Do not over beat the batter. Let stand for a couple minutes. 
  3. Pour 1/4 cup batter onto a preheated, lightly oiled griddle set at 375F, or on a skillet set at medium. Flip flapjacks after bubbles stop forming and bottom side is golden brown. Cook opposite side until golden brown. *Helpful tip: to keep pancakes fluffy, try not to spread the batter too thin on the skillet or griddle.
  4. For Cookie Butter syrup, pour about ½ scoop of protein powder into a bowl and add a small amount of vanilla almond milk (not too much) to find a thick consistency to go on top of pancakes.
  5. Stack and layer pancakes with grape jelly.
  6. Pour Cookie Butter PROtein drizzle over top of the pancake stack as desired. 

Eat and enjoy.