Peanut Butter Flaxseed Pancakes
Peanut Butter Flaxseed Pancakes might be just the side dish you are searching for. This recipe makes 2 servings with 297 calories, 11g of protein, and 10g of fat each. For 64 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 37537 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a dairy free diet. This recipe from Minimalist Baker requires agave nectar, earth balance, whole wheat pastry flour, and egg. With a spoonacular score of 81%, this dish is amazing. Flaxseed Oatmeal Pancakes, Flaxseed Buttermilk Pancakes, and Banana Flaxseed Pancakes With Blackberry Syrup are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 Tbsp agave nectar (or maple syrup/honey for non-vegan)
½ cup unsweetened vanilla almond milk
1 tsp baking powder
½ tsp baking soda
1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg
1/2 cup oat flour
1 Tbsp natural salted peanut butter (crunchy or creamy), plus extra for topping
pinch salt
½ tsp pure vanilla extract
1/4 cup whole wheat pastry flour
1 Tbsp Earth Balance, melted (or other non-dairy butter)
Equipment:
mixing bowl
griddle
frying pan
stove
whisk
microwave
Cooking instruction summary:
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, 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 and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.Lightly grease your griddle 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 and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.Will reheat well the next day in the microwave.
Step by step:
1. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine.
2. Add almond milk and whisk again until well combined.Next add oat and whole wheat pastry flour and stir until just combined.
3. Let batter rest for 5 minutes.Lightly grease your griddle 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 and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.Will reheat well the next day in the microwave.
Nutrition Information:
covered percent of daily need
