Peanut butter protein pancakes
Quick and easy, peanut butter vegan pancakes made in a blender, without oil, milk, egg or gluten and made from wholefood ingredients!
Servings: 1
Ingredients
- 1 cup buckwheat flour see notes*
- 1/2 tsp baking powder
- 25 g dates dried, about 4
- 1 tbsp peanut butter
- 1 cup non-dairy milk
- 1/4-1/2 tsp salt see notes**
- 1 tbsp apple cider vinegar (optional)
- 1 tbsp chia seeds (optional)
to serve (optional)
- drizzle of peanut butter
- sprinkle of cacao nibs
- sprinkle of raw buckwheat
- berries fresh or frozen
- sliced banana
- drizzle of maple syrup
Instructions
- Blend all ingredients in a blender until smooth.
- Pour 1/4 cup of mixture in a non-stick frying pan for each pancake and cook on a low-med heat for 2-3 minutes on each side.
Notes
*You can use store-bought buckwheat flour or make your own by blending raw buckwheat groats into a fine flour in your clean, dry blender first.Alternatively you can substitute it for oat flour (store-bought or homemade oat flour made using the same method as the buckwheat flour above)
**This amount of salt is for if you are using unsalted peanut butter so reduce to about 1/4 tsp if using already salted peanut butter.
If you don't have a decent non-stick pan you may need to add a light drizzle of oil to the pan to prevent them from sticking.