Everyone who knows me knows that I am a total chocaholic! Well, I’ve been trying to cut back on the amount of chocolate I eat, which has been hard but going well. But, as it goes, one vice needs to be replaced with another, and I reunited with an ancient vice of mine, peanut butter. I’m totally hooked! Well, I decided it was time to take my new favorite food and incorporate it into my favorite breakfast… (gluten-free) pancakes! The best part? The recipe is simple and you probably have all of the ingredients in your cabinet!
What You Will Need:
1 cup Gluten-Free flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup peanut butter (I use Justin’s!)
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup milk (I use coconut or almond!)
What You Will Do:
In one bowl, combine gluten-free flour, baking powder, and salt.
In a separate bowl, combine peanut butter, sugar, and vegetable oil.
Whisk egg and combine with milk. Add this mixture to the peanut butter mix.
Slowly, pour your combined wet ingredients into the bowl of GF dry ingredients.
Whisk together until smooth.
Lightly coat skillet with vegetable oil or cooking spray.
Pour on your pancake batter. The size is of your choosing! I recommend no more than 4″ diameter.
When top of pancake starts to bubble, flip! Cook for ~45 seconds.
Stack your pancakes, and add your toppings!!