Cookie Crunch and Peanut Protein Pancakes
A proper high-protein breakfast that takes 10 minutes and actually tastes like a treat. Formula 1 Cookie Crunch gives these pancakes a biscuity sweetness, peanut butter adds richness, and PDM bumps the protein without changing the flavour.
Written by Rachel Orriss | Last updated July 2026
Ingredients
- 2 scoops Formula 1 Cookie Crunch
- 1 scoop Protein Drink Mix (PDM)
- 1 medium egg
- 1 tbsp smooth peanut butter
- 3–4 tbsp semi-skimmed milk (adjust for consistency)
- Pinch of baking powder
- Coconut oil or low-cal spray for the pan
Optional toppings
- Sliced banana
- A drizzle of peanut butter
- Fresh berries
- A light dusting of cocoa powder
- Greek yoghurt on the side
Method
- Add the Formula 1 Cookie Crunch, PDM and baking powder to a bowl and mix the dry ingredients together.
- Add the egg, peanut butter and 3 tablespoons of milk. Mix until you have a smooth, thick batter. Add the extra tablespoon of milk if it looks too stiff — it should drop slowly off a spoon.
- Heat a non-stick pan over a medium heat and add a small amount of coconut oil or low-cal spray.
- Pour in roughly half the batter to make one pancake. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 1–2 minutes until golden. Repeat with the remaining batter.
- Stack, add your toppings and eat immediately.
Why this works as a high-protein breakfast
Two scoops of Formula 1 with one scoop of PDM gives you around 33–35g of protein before the egg. Add the egg and peanut butter and you are looking at roughly 40g+ of protein in a breakfast that takes less time than toast.
The biscuity flavour of Cookie Crunch means these do not taste like a diet food. They taste like pancakes. That matters for consistency — you are more likely to stick to a routine you actually enjoy.
See our best Herbalife products for weight loss guide for how these products fit into a wider routine.
Tip: if the batter is too thick, add milk a tablespoon at a time. If it is too thin, add a little more Formula 1. The consistency should be like a thick American pancake batter, not a crepe batter.
Products used in this recipe
Variations
No peanut butter? Swap for almond butter or leave it out entirely — the pancakes still work, just slightly less rich. Add an extra tablespoon of milk to compensate for the missing fat.
Dairy-free? Use oat milk or almond milk instead of semi-skimmed. The texture is slightly lighter but still holds together well.
Want more flavour? Add half a teaspoon of vanilla extract or a pinch of cinnamon to the batter. Both work well with the Cookie Crunch base.
Post-workout version? Add an extra scoop of PDM and an extra tablespoon of milk. This pushes the protein closer to 50g and makes a slightly thicker, more filling stack.
Related recipes and guides
Frequently asked questions
Can I use a different Formula 1 flavour?
Yes — Smooth Chocolate works well with peanut butter. Vanilla Cream is the most flexible if you want to add your own flavourings. Cookie Crunch gives the most biscuity result.
Do I need PDM or can I just use Formula 1?
You can use just Formula 1 — the pancakes still work. PDM adds extra protein without changing the flavour. See our PDM guide for more on when it is worth adding.
How much protein is in these pancakes?
Roughly 35–40g depending on the size of the egg and whether you use PDM. Two scoops of Formula 1 with one scoop of PDM provides around 33–35g before the egg and peanut butter.
Can I make these ahead of time?
They are best fresh. If you want to prep ahead, mix the dry ingredients the night before and add the wet ingredients in the morning. Cooked pancakes can be reheated but lose some texture.
Where can I buy Formula 1 Cookie Crunch?
From our shop — see the product card above. Check the live product page for current availability as flavours can change.
