Another throwback recipe! This time it’s pancakesss 😛
You all know me and my obsession with anything chocolate and peanut butter. So this was completely inevitable. I can’t decide on my life as to which one I’d rather give up. I’d probably die trying that my loved ones would mention it in my eulogy. I sound pretty dark, but hey, it’s the truth!
These pancakes were featured in the second BurnThis recipe e-volume! They’re fluffy, sweet, peanuty, chocolatey, filling and you can make so many!
This recipe was tweaked a little to be more flexible, so that you can make the pancakes higher in fat and protein or lower in fat and carbs as with the peanut flour and peanut butter. To make the pancakes paleo, sub the peanut butter with melted almond butter or almond meal. I wouldn’t vouch for the same pungent nutty flavor, but it’s worth a try. Of course, vegans can sub for flax eggs or whatever egg substitute they have on hand.
- 2 TBSP coconut flour
- 1/4 tsp baking powder
- 1 tsp of Stevia
- 1 TBSP peanut flour or 1 TBSP melted peanut butter
- 1/2 cup egg whites
- 2 TBSP cashew milk
- 2-3 TBSP mashed banana
- 2 TBSP dark chocolate chips, cacao nibs or carob chips
- Opt: cinnamon, cocoa/cacao powder, etc.
- Mix all dry ingredients together in a bowl.
- Carefully pour in wet ingredients and combine until a thick, pancake batter consistency is formed.
- Heat a nonstick pan on low-medium heat.
- Flip the batter into as many pancakes as desired.
Hope you still enjoyed the recipe, regardless of the kitchen in the background! That’s why I use my backyard or fireplace from now on 🙂