Peanut Butter Cookie Pancakes (Gluten-Free And Vegan) – a delicious recipe with u00bc, u00bc, Flour, Baking Powder, u00bc, Ground. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["In a medium-sized bowl whisk together the flours, baking powder, salt and flax seed. Stir in the milk, vanilla and peanut butter and whisk until a smooth batter forms. Do not over mix.", "Heat a griddle or pan over medium heat while batter rests. Lightly grease the pan with a thin coat of oil. Once pan is hot dollop heaping tablespoons of batter into the pan, making sure you don't crowd the pan. Let the pancakes cook for 1-2 minutes, or until browned on the bottom. Flip and let them cook for another minute. Remove the cooked pancakes from the griddle and repeat cooking the rest of the batter.", "Serve warm with bananas, honey, more peanut butter, or jam.", "Recipe adapted from the book ""Baked Doughnuts for Everyone"" by Ashley McLaughlin."]
541
kcal
Calories
41
g
Fat
29
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cups Oat Flour, 1/4 cups Sweet Rice Flour, 1-1/2 Tablespoon PB2 Or Peanut Flour, 1/2 teaspoons Baking Powder, and more.
Yes, Peanut Butter Cookie Pancakes (Gluten-Free And Vegan) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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