1-Bowl Peanut Butter Protein Pancakes
Ingredients
The batter
-
1
Tbsp
flaxseed meal
-
2
Tbsp
water
-
½
cup
unsweetened plain almond milk
-
½
tsp
apple cider vinegar or lemon juice
-
1
Tbsp
maple syrup
-
½
tsp
pure vanilla extract
-
1
Tbsp
natural salted peanut butter
-
1
Tbsp
coconut oil, melted
-
½
tsp
baking soda
-
1
tsp
baking powder
-
1
pinch
sea salt
-
¾
cup
gluten-free oat flour
For serving (optional)
-
to taste
vegan butter
-
to taste
peanut butter
-
to taste
sliced banana
-
to taste
maple syrup
Instructions
- Make the flax egg by mixing flaxseed meal and water, and let it thicken.
- Combine almond milk and apple cider vinegar in a separate bowl and let it curdle.
- Add maple syrup, vanilla extract, peanut butter, and melted coconut oil to the flax egg and whisk together.
- Gradually add the almond milk mixture while whisking.
- Incorporate baking soda, baking powder, and salt, and mix well.
- Stir in oat flour until just combined and let the batter rest for about 5 minutes.
- Preheat a griddle or skillet to medium heat and lightly grease it.
- Pour scant ¼-cup measurements of batter onto the hot surface.
- Cook until bubbles form and edges are dry, then flip and cook for another 2 minutes.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6 pancakes
Calories
99
Total fat
5.1g
Total carbohydrates
10.8g
Total protein
2.9g
Sodium
224mg
Cholesterol
0mg
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