Peanut Butter Flax Pancakes
These are pretty similar to my Flaxseed Protein Pancake recipe, but they have an addition of peanut flour & no added whey protein. They have a nice peanut-y flavor & puff up quite nicely. The peanut flour gives a boost of protein & deliciousness, PLUS, they're low-carb.
2 Pictures
Ingredients
- 4 large egg whites
- 3 tbsp of Bob’s Red Mill Flaxseed Meal
- 8-9 drops liquid stevia (or other sweetener – I use the English Toffee flavor)
- 1 tbsp peanut flour
- 1 tsp baking powder
- 1 tbsp melted peanut butter (for topping)
- 1 serving fresh strawberries (or fruit of choice for topping)
Details
Servings 1
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget
Preparation
Step 1
Heat a non-stick pan or griddle coated with some non-stick spray to medium heat.
In a medium bowl or mixing cup, combine 4 egg whites & stevia. Whisk together.
Add flaxseed meal to the egg & whisk well.
Whisk in a tbsp of peanut flour.
Add the baking powder & whisk… it will be lumpy. Set aside for at least a minute.
Wash & chop fresh fruit & get PB ready for topping, if desired. Set aside.
Step 2
Whisk egg & flaxseed mixture together again (it will be quite fluffy by now), then pour on griddle. Flip when it starts to bubble slightly.
Step 3
Once pancakes are done, stack them on the plate, then top with the fresh fruit & drizzle some warm PB (or syrup) on top.
Dig in!!
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