One-Bowl Peanut Butter Protein Pancakes
Calories (1 pancake, without toppings): 99
Fat: 5.1g (Sat Fat: 2.3g)
Allergens: Peanuts/Tree Nuts, coconut
- 1 batch flax egg (1 Tbsp flaxseed meal + 2 Tbsp water)
- 1/2 cup unsweetened plain almond milk
- 1/2 tsp apple cider vinegar or lemon juice
- 1 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1 Tbsp natural salted peanut butter (or sub other nut butter)
- 1 Tbsp coconut oil, melted (or olive or avocado oil), plus more for greasing griddle
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch sea salt
- 3/4 cup ground rolled oats (oat flour)
- Prepare flax egg by adding flaxseed meal and water to a large mixing bowl and letting it sit for a minute or two to thicken.
- To a measuring cup (or small bowl), add almond milk and apple cider vinegar (or lemon juice) and stir gently to combine. Set aside to "curdle."
- To the flax egg, add maple syrup, vanilla extract, peanut butter, and melted coconut oil and whisk to combine.
- Slowly add in almond milk mixture while whisking. Add baking soda, baking powder, and salt, and whisk to combine.
- Next, add oat flour and stir until just combined. Let the batter rest while preheating the griddle (about 5 minutes). The batter will be thick once it rests, but that’s a good thing! However, if it’s too thick for your liking, thin with a little almond milk and stir.
- Preheat an electric griddle to medium heat (about 350 degrees F), or use a large skillet on the stovetop (seasoned cast iron works great!). You want the surface to be hot but not screaming hot — oil shouldn’t smoke when it makes contact with the surface.
- Once hot, lightly grease your griddle with coconut or avocado oil and pour on scant 1/4-cup measurements of the batter. Flip when bubbles appear in the middle and the edges are slightly dry, being careful not to burn. Reduce heat if browning too quickly.
- Cook for about 2 minutes more on the other side, then plate. Top with desired toppings, such as vegan butter or more peanut butter, banana, and a light drizzle of maple syrup.
*To freeze, arrange pancakes on a parchment-lined baking sheet and freeze until completely firm. Then store in a freezer-safe bag or container. Reheat in the toaster or microwave for best results.