Cookie Crunch & Peanut Protein Pancakes
Thick, high-protein pancakes with a biscuit-and-peanut flavour. Made with Formula 1 Cookie Crunch and peanut butter, cooked in under 15 minutes. Proper weekend breakfast energy without the post-breakfast crash.
Written by Rachel Orriss | Last updated July 2026
Ingredients
- 2 scoops Formula 1 Cookie Crunch (or Cookies & Cream)
- 1 scoop Protein Drink Mix (PDM)
- 2 medium eggs
- 1 ripe banana, mashed
- 2 tbsp smooth peanut butter
- 3 tbsp rolled oats
- 100ml milk
- 1 tsp baking powder
- Pinch of salt
Toppings & extras
- Sliced banana and a drizzle of honey
- Greek yoghurt and berries
- Extra peanut butter drizzled on top
- Crushed Protein Bar pieces
- Dark chocolate chips melted over the top
- A dusting of cinnamon
Method
- Mash the banana in a large bowl until smooth. Add the eggs and whisk together.
- Add the peanut butter and mix until combined — it will look lumpy at first, keep stirring.
- Add the Formula 1, PDM, oats, baking powder and salt. Mix well.
- Pour in the milk gradually, stirring as you go, until you have a thick batter that drops slowly from a spoon. It should be thicker than crepe batter but thinner than cookie dough.
- Heat a non-stick pan over medium heat. Add a small amount of butter or coconut oil.
- Spoon roughly 2 tablespoons of batter per pancake into the pan. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set.
- Flip and cook for a further 1–2 minutes until golden. Repeat with remaining batter.
- Serve immediately with your chosen toppings.
Tip: the batter thickens as it sits because the oats absorb liquid. If it becomes too thick between batches, add a splash of milk and stir. Keep the heat at medium — too high and the outside burns before the inside cooks through.
Products used in this recipe
Nutrition (approximate, per 3-pancake serving)
With PDM
~320–360 calories · ~25g protein · ~30g carbs · ~10g fat. A genuinely filling breakfast that keeps hunger controlled for 3–4 hours.
Without PDM
~280–310 calories · ~18g protein · ~30g carbs · ~10g fat. Still high protein compared to standard pancakes. Add PDM if you exercise in the morning.
Figures are approximate and vary with toppings and milk type. Check product labels for exact nutritional information.
Variations
No banana? Replace with 3 tablespoons of plain Greek yoghurt. The texture is slightly less sweet but still holds together well.
Nut-free? Replace peanut butter with sunflower seed butter or tahini. The flavour is different but the recipe works the same way.
Higher protein? Add an extra half scoop of PDM and an extra splash of milk to keep the batter consistency right.
Vanilla version? Use Formula 1 Vanilla Cream instead of Cookie Crunch. Works well with blueberries and honey as toppings.
Related recipes and guides
Frequently asked questions
Can I use a different Formula 1 flavour?
Yes — Vanilla Cream works well with fruit toppings, and Smooth Chocolate works well with peanut butter and banana. Cookie Crunch gives the strongest biscuit flavour which pairs particularly well with peanut butter.
Do I need PDM or can I just use Formula 1?
You can use just Formula 1 — replace the PDM scoop with an extra scoop of Formula 1. The protein content per serving will be lower (around 18g rather than 25g) but the recipe still works.
Can I make the batter the night before?
Yes — mix everything except the baking powder, cover and refrigerate overnight. Add the baking powder just before cooking. The batter may thicken overnight; add a splash of milk to loosen it.
Why are my pancakes falling apart?
Usually because the batter is too wet or the pan is not hot enough. Make sure the pan is properly preheated before adding batter, and wait until bubbles appear on the surface before flipping. Do not flip too early.
Where can I buy the products?
From our shop — see the product cards above. All products are genuine Herbalife with fast UK delivery and no minimum order.
