Peanut Flour Pancakes
These Peanut Flour Pancakes not only have a fabulous texture and flavor, they're also super light, yet satisfying and packed with protein.
Ingredients
For the peanut flour pancakes:
- ½ cup egg whites*
- 1 medium to large ripe banana mashed until smooth
- 2.5 tablespoons peanut flour**
- 1 tablespoon coconut flour
- ¼ teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
For the non negotiable peanut flour sauce:
- 1 tablespoon peanut flour
- 1 teaspoon maple syrup
- 1 tablespoon almond milk or any favorite milk product
Instructions
- Begin by spraying a nonstick pan or griddle with nonstick cooking spray or coconut oil and turning burner to medium heat.
- In a medium size bowl, combine egg whites, peanut flour, coconut flour, baking powder, cinnamon and salt. Stir in mashed banana until mixture is smooth and completely combined.
- Use a 1/4 cup measuring cup to transfer batter to griddle until you have 4 pancakes. These pancakes work best when cooked at a lower heat for a longer time. The first side will cook for about 8-10 minutes and make sure pancake is fully set before flipping. Carefully flip and cook on the second side for about 5-8 minutes and until both sides are golden brown.
- To make the peanut flour sauce, mix together peanut flour, maple syrup and almond milk until smooth. Drizzle over pancakes and enjoy with banana slices and/or blueberries!
Notes
*I used liquid egg whites from a carton.
**I used Jif peanut flour (it's just peanuts).
This recipe for Peanut Flour Pancakes was slightly adapted from Brittany's Peanut Flour Protein Pancakes at Eating Bird Food.
**I used Jif peanut flour (it's just peanuts).
This recipe for Peanut Flour Pancakes was slightly adapted from Brittany's Peanut Flour Protein Pancakes at Eating Bird Food.
Nutrition
Serving: 4pancakes | Calories: 324kcal | Carbohydrates: 59.3g | Protein: 18.6g | Fat: 2.1g | Saturated Fat: 0.2g | Sodium: 609.8mg | Fiber: 6.8g | Sugar: 20.9g