Peanut Butter Flaxseed Pancakes
Ingredients
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
1
Tbsp
Earth Balance (melted or other non-dairy butter)
-
½
cup
unsweetened vanilla almond milk
-
1
Tbsp
agave nectar or maple syrup (or honey for non-vegan)
-
1
tsp
baking powder
-
½
tsp
baking soda
-
1
Tbsp
natural salted peanut butter (crunchy or creamy)
-
1
pinch
salt
-
½
tsp
pure vanilla extract
-
½
cup
oat flour
-
¼
cup
whole-wheat pastry flour
Instructions
- Preheat the griddle or skillet to medium heat.
- Mix flaxseed meal and water in a bowl and let it sit for a couple of minutes.
- Add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, and vanilla extract to the bowl and whisk until combined.
- Stir in the almond milk until well mixed.
- Add oat flour and whole wheat pastry flour, stirring until just combined and let the batter rest for 5 minutes.
- Lightly grease the griddle and pour scant ¼ cup measurements of the batter onto it.
- Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes.
- Serve with additional peanut butter and maple syrup or toppings of your choice.
Nutrition Facts (estimated)
Servings
2 (3-pancake servings)
Calories
302
Total fat
13g
Total carbohydrates
37g
Total protein
7.8g
Sodium
0mg
Cholesterol
0mg
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