Combining peanut butter with everything should be my college major… I wish I was kidding when I say that.
I have an idea: adding peanut butter to anything besides veggies (but even then, could it really be THAT bad?) tastes heavenly, and I don’t care what you say. Peanut butter is a food many people grow up with, so I’m sure I can’t be the only one who thinks that.
I have fond memories of eating pancakes at the Pancake House that match the level of fluffiness these bad boys meet, so I’m patting myself on the back for that one. There’s nothing like a good fluffy pancake. I know there are different opinions on what type people prefer- some like fluffy, others like thin (aka Swedish pancakes). I like my pancakes, and waffles for that matter, FLUFFY. The fluffier, the better. I contribute all of that to the greek yogurt.
Greek yogurt has become a newfound baking obsession of mine. I’ve been testing out tons of different cookie and muffin recipes using greek yogurt, so keep your eyes out for a bunch of goods 😉 But seriously, not only does it back protein, it also makes the baked good have a nice texture. It doesn’t get dry, but it’s not grainy and all mushy. It creates the perfect balance- think “chocolate almond butter” (the right amount of chocolate to nut butter if done right, of course 😉 )
I love making these on a relaxing Sunday morning, but besides their taste, they also are very filling and full of protein, fiber, fats, and good carbs to keep you fueled. Coconut flour has been a recent baking obsession of mine, so of course I added it to these. Plus, the toppings are endless- I loved the crunch I got from cacao nibs, but the options are up to you! Let’s dig in 😉
- ¼ cup coconut flour
- ½ cup oats, ground into flour- I just grind mine in a blender (much cheaper than buying oat flour)
- 1 egg + 1 egg white
- ¼ cup greek yogurt
- 2 tbsp apple sauce
- 1 tbsp all natural nut butter of choice (I know these say peanut butter pancakes, but subbing almond butter would be just as tasty!)
- 1 tbsp nut milk of choice*
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- 1 tsp baking powder
- OPTIONAL- 1 tsp brown sugar or sugar of choice (I didn't add this, but if you want these on the sweeter side, you can add this or ½ a mashed banana, but the consistency will change)
- Topping ideas- more nut butter, cacao nibs, fruit, coconut, cinnamon, maple syrup, etc.
- 1.) Pre-heat your stove top to a low-medium heat, and melt your coconut oil on the skillet.
- 2.) In a large mixing bowl, add in your dry ingredients (coconut flour, oats, baking powder, cinnamon) and mix well to get rid of any clumps. Add in your wet ingredients (greek yogurt, egg + egg white, apple sauce, nut butter, vanilla extract, banana if you're adding), once everything mixes, and mix that together even better. Again, ensure there are no clumps before cooking the batter.
- 3.) Take a heaping spoonful of the batter and place it on the pan. Spread it out using the back of your spoon to level it out and get a larger pancake, if we're being honest 😉 Cook on that side for two-three minutes, or until you think the bottom is firm enough. Once ready, flip it and cook on the other side for one minute or so. Transfer to a plate and repeat this step until the batter is gone.
- 4.) Once the batters gone, add your toppings and enjoy!
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