Project Description

Peanut Butter Pancakes

Yields 1 serving


2 tablespoons PB2
¼ cup oat flour
¼ cup sweet rice flour
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon ground flax seed
½ cup coconut or almond milk
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 tablespoon vegetable or coconut oil

2 tablespoons PB2
4 tablespoons water
1 tablespoon maple syrup
½ cup fresh fruit


Whisk together the PB2, oat flour, rice flour, baking powder, salt and flax seed; set

Stir the milk, brown sugar and vanilla and add to the PB2 mixture. Mix until well
combined and let rest for 10 minutes.

While pancake batter rests, mix together the 2 tablespoons of PB2, water and maple
syrup; set aside.

Lightly grease a pan or flat griddle with a thin coat of oil and heat over medium heat.

To make each pancake, place two heaping tablespoons of batter into the pan.

Cook each pancake until small bubbles form on the top of the pancake and the bottom
is golden brown, about 2 minutes.

Turn the pancakes over and let cook for another minute.

Serve warm, with PB2 syrup and fresh fruit.