When I was presented with a jar of peanut butter through the week (thank you Michelle), I thought I'd play with something a little different, and came up with these for breakfast this morning. Probably a bit more like breakfast than the snickers slice from last week, but equally as tasty.
Keeping them totally dairy free, I used a little coconut oil in my non-stick pan when cooking, but you could easily use a little butter here for flavour if dairy's not an issue for you. You will also see there is no sugar in the mixture at all. The ripe bananas are the sweetener with these, and having maple syrup on top, you really don't need any sugar in the batter.
When made as directed, you will get 10 pancakes.
Ingredients:
1 1/2 cups gluten free plain flour
2 tbsp. baking powder
1/4 tsp himalayan salt
1 lge very ripe banana
1/3 cup good quality/organic peanut butter (100% peanuts)
1 lge. free-range egg
1 tbsp. coconut oil
1 1/4 cups of almond milk
1/4 tsp vanilla extract concentrate
Method:
Place the flour, baking powder and salt into a large bowl and mix together.
In a separate bowl, mash the banana with a fork and add to it the peanut butter, egg and coconut oil. Mix these together well. Then add the almond milk and vanilla extract and whisk. Add these wet ingredients to the dry ingredients and whisk until well combined. You should have a fairly smooth batter at this stage.
Heat a little extra coconut oil/butter in a non-stick pan and cook about 1/4 cup of mixture for each pancake. Flip to cook the second side after small bubbles appear in the pancake. About 2 minutes each side.
Serve with a few extra slices of banana, fresh berries and a little pure maple syrup drizzled over the top.
♥ Shaz ♥
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