Peanut Butter Protein Pancakes (Gluten Free)
- 1batch flax egg - 1 Tbsp flax seed meal + (30 ml) water
- 1/2cup unsweetened plain almond milk
- 1/2tsp apple cider vinegar or lemon juice
- 1Tbsp maple syrup
- 1/2tsp pure vanilla extract
- 1Tbsp natural salted peanut butter*
- 1Tbsp coconut oil, melted (or sub olive or avocado oil // plus more for greasing pan)
- 1/2tsp baking soda
- 1tsp baking powder
- 1pinch sea salt
3/4cup gluten-free oat flour (ground from gluten-free rolled oats)
If gluten free is not important – just use regular oats
FOR SERVING optional
- Vegan butter
- Peanut butter
- Sliced banana
- Maple syrup
- Prepare flax egg by adding flax seed 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 batter rest while preheating 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 180), or use a large skillet on the stove top 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.
- Best when fresh, though leftovers will reheat well the next day in the microwave.
We hope you LOVE these pancakes. They’re:
Packed with fibre
& Protein-rich (17 g / batch!)
Servings: 6 regular sized pancakes (you could make 12 mini ones for easy transport and snacking)
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Days in the fridge