Ingredients
Scale
For the pancakes:
- 2 eggs
- 1 medium banana
- 2.5 Tablespoons PB2 or other peanut butter powder
- 1 Tablespoon coconut flour
- 1 Tablespoon oat bran
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 – 1/4 teaspoon salt
For the peanut butter maple syrup:
- 1 Tablespoon peanut butter powder
- 1 Tablespoon milk of choice (almond, soy or coconut milk work well)
- 1 teaspoon real maple syrup
- 1/4 teaspoon vanilla
Instructions
- Whirl all the ingredients together in a mini chopper until well blended. If any flour is stuck to the sides, scrape down the sides with a spatula, then whirl again to mix it all in.
- Heat a nonstick frying or omelet pan over medium low – medium heat. Pour 1/8 – 1/4 cup batter for each cake. Cover and let it cook until set and golden brown on bottom, then flip carefully and cook until the other side is golden brown. If the dough is too thin, add more oat bran. (My batter was thin because I used a frozen banana that was a little watery when I thawed it.)
- While the pancakes are cooking, whisk together the peanut butter maple syrup ingredients.
- When the pancakes are done, serve hot drizzled with the peanut butter maple syrup and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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