I adapted these from one of my fave vegan and gluten-free blogs, Minimalist Baker, making them more peanutty by substituting some of the flour with peanut flour. Feel free to experiment with different gluten-free flour blends.
INGREDIENTS (Serves 2):
– 2 tablespoons Flax Meal, mixed with 1/4 cup water
– 1 tablespoon Coconut Butter, softened
– 1/2 cup Almond Milk
– 1 tablespoon Maple Syrup
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 35 g Peanut Butter
– 1 pinch Sea Salt
– 1 teaspoon Vanilla Extract
– 1/2 cup oat flour
– 1/4 cup Peanut Flour
– 1/4 cup Pea Protein (feel free to substitute with more flour or your favorite protein powder)
TOPPING: 1/4 – 1/2 cup mixed berries plus 2 tablespoons of berry preserves, mixed together
To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add coconut butter, maple syrup, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
Next add oat flour, peanut flour and pea protein, stir until just combined. Let batter rest for 5 minutes. The batter will thicken, add water as needed until desired consistency, not too thick and not runny.
Lightly grease your pre-heated non-stick pan and pour scant ¼ cup measurements of the batter onto the griddle. There should be 6 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.Cook for 1-2 minutes more on the other side.
Top with berry mixture, enjoy warm!
SOURCE: Minimalist Baker