Peanut Butter Protein Pancakes Two Ways (Gluten Free Naturally)

Peanut Butter Protein Pancakes Two Ways (Gluten Free Naturally)

by admin

“These days I like to get more bang for my buck when it comes to eating, these pancakes are light, satisfying, energizing and packed with flavor and so tender. They would simply please a whole group of people and take no time to make.”

– Susan, Washington

Peanut Butter Protein Pancakes Two Ways (Gluten Free Naturally)

Peanut Butter Protein Pancakes Two Ways (Gluten Free Naturally)

Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 cup room temperature milk
1/2 teaspoon cider vinegar

1 cup brown rice flour
1/4 teaspoon kosher salt
1/4 baking soda
1/2 baking powder
1 scoop (1/3 cup) Vanilla protein powder
1/2 cup chopped peanuts – separated 1/4 for batter 1/4 for serving
2 large beaten eggs, room temperature
1/3 cup creamy or crunchy peanut butter
2/3 cup blackberry jelly (warmed and whisked) or Peanut butter Honey Butter
Scant olive oil for cooking (2 teaspoons)

Peanut butter Honey Butter:
1/4 cup each whisked together, soft salted butter, peanut butter and honey
Banana’s optional.

Instructions

Add vinegar to milk and allow that to stand for 5 – 10 minutes
Whisk all the dry ingredients together in a large bowl.
Add milk / vinegar, eggs and peanut butter together and whisk well and pour into the dry ingredients whisk well until smooth.
Preheat the Griddle (non stick if possible) to 375 degrees. Lightly brush with olive oil. Measure 1/3 cup of batter for each pancake. Cook 2 minutes per side.
Serve with warmed jelly and chopped peanuts or with Peanut butter Honey Butter.

More Like This