Who doesn’t like pancakes?! Especially when they are hearty, fluffy, filling and slathered in peanut butter. Here’s a recipe from Bettina’s Kitchen, packed with goodness…
1 flax egg (1tbsp Flaxseed meal + 2tbsp water)
Splash vanilla extract or vanilla pods
2 cups (480 grams) nut milk
1tbs. natural salted peanut butter
1tbs. of virgin coconut oil – for cooking
1tbs. agave nectar
1 tbs. baking powder
½ tbs. of bicarbonate
A pinch of salt
1 cup (120 grams) buckwheat flour
1/2 cup of rice flour (120 grams) rice flour
Preheat your griddle on the stove. You want the surface to be hot, but not so screaming hot that the oil smokes when it makes contact with the surface of the pan.
In a large mixing bowl add your WET ingredients; flaxseed and water, and let it set for a minute or two. Then, add the agave, peanut butter, bicarbonate, baking powder, salt and vanilla extract, and whisk. Add almond milk and whisk again until well combined.
Next add your DRY ingredients; the rice and buckwheat flour, and stir until combined. Let the batter rest for 5 minutes (or, the batter can be prepped for next day).
Sometimes the pancakes become even tastier if they have rested in the fridge!) Lightly grease your griddle and pour measurements of the batter onto the pan.
There should be enough for 6 pancakes. Flip the pancakes when bubbles appear in the middle and the edges turn slightly dry. Be careful not to burn them.
Cook for 1-2 minutes more on the other side and then top with more peanut butter and a light drizzle of agave! Bananas are sweet and go very well, as do other fruits.
You can make a big batch of these and keep in the fridge, have as a snack on the go or when you travel!