Holy moly how have I never made peanut butter pancakes? THEY WERE SO GOOD.
I made these pancakes on my cast iron for the first time and WOW. It was so easy to flip them! They were super crispy on the outside and fluffy on the inside.
Many of my friends and family know that I love to make healthy recipes or “health-ify” my own. I think it’s fun to experiment with different types of flours and ingredients to make food more nutritious.
I’d say Rachel’s recipe for “Flourless Peanut Butter Chocolate Chip Pancakes” fits that description — it’s healthy-ish! Nutritious and delicious?! SAY WHAT?! Find out for yourself by making the recipe!
Here’s the adapted recipe from Rachel:
- 3/4 cup oat flour (Blend oats for 1-2 minutes)
- 1/2 tsp baking powder
- 1 egg
- 1/2 cup unsweetened almond milk
- 1/2 tbsp creamy salted peanut butter
- 1 tbsp PB2 Powdered Peanut Butter (Omit if you don’t have and add more creamy peanut butter)
- 1/2 tbsp coconut oil (melted and cooled)
- Splash of vanilla
- A handful of chocolate chips, plus more for topping
- Maple syrup for topping
- Melted peanut butter for topping
- Butter for topping
- In a large bowl mix together the oat flour and baking powder.
- Stir in the egg, milk, peanut butter, PB2, coconut oil and vanilla.
- Allow the batter to sit and thicken for about 5 minutes.
- Fold in the chocolate chips.
- Heat a cast iron pan on medium and grease with cooking spray.
- Pour 1/3 of the batter on the pan or desired pancake size.
- Cook until you see some bubbles and then flip.
- Cook the other side for 2-3 minutes.
- Top with maple syrup, melted peanut butter and a slice of butter!