I love peanut butter. I put it on and mix it into just about everything. I’m not above eating it straight out of the jar, too! So this pancake recipe was pretty much fated to be created. I was tinkering around with using coconut flour to make pancakes with this morning, and voila! These light little peanut butter pancakes where born. They were so good I ate them plain, but of course you can top them with any of your favorite pancake toppings. I think they’d pair especially well with raspberry sauce, or on special occasions the Chocolate Walnut Spread recipe from my book.
Yields one serving (3-4 pancakes)
- 2 large pastured eggs, beaten
- 1 tbsp organic peanut butter, at room temperature
- 1/2 tsp. organic vanilla extract
- 1/2 tsp. aluminum-free baking powder
- 1/8 cup filtered water
- 1/8 cup organic coconut milk
- 1/8 cup organic coconut flour
- 1-2 tbsp of butter
- Combine all the wet ingredients in a small bowl. Whisk well to fully incorporate the ingredients.
- Add the dry ingredients to the bowl. Whisk again for a smooth batter.
- Melt the butter in a nonstick pan or griddle that is heated to 350 F.
- Pour large spoonfuls of pancake batter onto the griddle.
- Cook until edges are dry and bubbles appear on the tops. Flip the pancakes over, and cook until cooked through and golden on both sides.