Before I get started, please note that anything I’m about to tell you applies to natural peanut butter [the kind with the oil still floating on top]. I cannot speak for your favorite processed brand.
While peanut butter, paired with jelly, is an ingredient found in most children’s favorite daytime snack, it is also packed with many amazing vitamins and nutrients. Peanut butter contains potassium [which lowers the risk of high blood pressure, stroke and heart disease], fiber to give you a “full” feeling and suppress hunger, healthy fats [good for your heart… again], and magnesium for strong bones and muscles. Additionally, it is very rich in protein [for my active folks] so incorporating it into this recipe is a perfect and easy way to get more protein into your diet.
I like light breakfasts during the week, & flourless pancakes are a fave…but my previous version used mashed banana and tasted more like a sweet omelette, so I have been trying other recipes. These peanut butter pancakes are IT! They are thicker like regular pancakes, baked to reduce the hassle during the cooking step, nutritious, and the bomb … seriously. Let me know what you think!
Peanut Butter Pancakes
1 cup peanut butter
1 cup unsweetened applesauce
2 whole eggs
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
PARCHMENT PAPER [Seriously, if you don’t have parchment paper, stop, do not proceed, get some, then start over]
1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper [do not substitute foil, please don’t do it]
2. Combine all ingredients in a large mixing bowl and mix until the batter is smooth.
3. Spoon the batter onto the [parchment paper lined] baking sheet. Use 1/4 cup for mini pancakes or 1/3 cup for larger pancakes.
4. Bake for 10 [plus or minus a few] minutes, until the pancakes are fluffy and golden brown.
5. Serve hot with pure maple syrup & try not to eat the whole batch in one sitting.