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Nutrition Facts
Peanut Flour Pancakes
Amount Per Serving (4 g)
Calories 324
Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Saturated Fat 0.2g1%
Sodium 609.8mg27%
Carbohydrates 59.3g20%
Fiber 6.8g28%
Sugar 20.9g23%
Protein 18.6g37%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 pancakes for 1
These Peanut Flour Pancakes not only have a fabulous texture and flavor, they're also super light, yet satisfying and packed with protein.
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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
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Begin by spraying a nonstick pan or griddle with nonstick cooking spray or coconut oil and turning burner to medium heat.
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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.
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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.
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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!
Author: Kim Lee
Course:
Breakfast