These yummy pancakes are gluten-free, high in dietary fiber, rich in protein, and bursting at the seams with flava! Made these cakes this weekend and I literally could have made them for each meal! I hope you enjoy these cakes as much as I did! These serve 1 person, so double or triple up if you want to have leftovers for the week! Enjoy!
1 large egg
3 large egg whites
1/4 cup unsweetened vanilla almond milk
2 -3 drops of Vanilla Stevia
1 tablespoon PB2
4 TBS Coconut Flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. psyllium husk
Non-stick spray or coconut oil
2 TBS. PB2
2 -4 tbsp. unsweetened vanilla almond milk
2-3 drops vanilla liquid stevia
¼ sliced banana
1. First, combine wet ingredients in a bowl. This includes the egg, egg whites, extract and unsweetened almond milk.
2. Mix all of your dry ingredients, which include your coconut flour, baking powder, PB2, baking soda, psyllium husk and stevia.
3. Combine the wet and dry and mix until well combined. If your batter looks to thick, just add another TBS or two of the almond milk until you get your desired consistency.
4. I use a large pancake griddle when making mine or you could also use a non-stick frying pan and coat it with some coconut oil/or non-stick spray and set the stove to low-medium heat.
5. Pour your batter into the pan and use a spoon to spread it out into a circle. Once the pancakes bubble, flip and allow to cook on the opposite side.
6. While pancakes are cooking, prepare your topping. In a small bowl, combine the peanut flour and almond milk. Add almond milk a bit at a time until you reach desired consistency.
7. Pour peanut butter topping on pancakes. You can layer some of your banana slices in between pancake layers or just scatter on top.
Nutritional InformationCalories: 361
Protein: 26.8 grams
Fats: 10.8 grams
Carbs: 47.5 grams
Sugar: 5.8 grams