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15-Minute Peanut Butter Protein Pancakes Recipe

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This recipe for 15-Minute Peanut Butter Protein Pancakes is from Kassandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buckwheat flour.
•1/2 cup wholemeal flour.
•1 cup rolled oats.
•1 teaspoon baking powder.
•1 teaspoon sea salt.
•1 teaspoon cinnamon, ground.
•1 large egg.
•2 tablespoons rice malt syrup.
•1 1/4 cup full-fat milk.
•1/2 teaspoon vanilla extract.
•1/3 cup peanut butter.
• Coconut oil, for frying.


Suggested Toppings:
• Mixed berries.
• Full-fat plain or Greek yoghurt or coconut yoghurt.
• Peanut butter.
Directions:
Directions:
Directions
1. In a large bowl, combine buckwheat flour, wholemeal flour, oats, baking powder, sea salt and cinnamon. Add in remaining ingredients and stir until a batter forms. Set aside.2. Heat a large skillet pan over a medium-high heat. Add in a dollop of coconut oil, then add 1 cup of batter per pancake. Repeat for remaining mixture.3. Top with berries, full-fat plain or Greek yoghurt and peanut butter to serve.
Note

Dairy-Free Option: Use coconut yoghurt in place of full-fat plain or Greek yoghurt. Replace milk with a nut-based milk.
Note: Buckwheat flour is very absorbent and makes the mixture thick, add extra milk if required.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 Mins

 

 

 

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