INGREDIENTS
1 cup
whole wheat pastry flour
1 cup
vanilla coconut milk
1
individually sized Chobani raspberry yogurt
3
egg whites
1/4 cup
pb2 powdered peanut butter
2 tbsp
all natural raspberry jam
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
3 tbsp
chia
1 tbsp
coconut oil