Hi my name is Ana, and I have a problem! I’m addicted to peanut butter! The coconut flour was supposed to be the star of the show for breakfast today but I couldn’t help it so I had to include some peanut butter in it. How could I leave it behind? I mean, pb has been there for me during some rough times in my life! I love pb so much I have at least one jar where ever I go: one at Paul’s, one at the office, and at least 3 at home!
5 Tbs coconut flour (I get mine from whole foods)
1/4 Tsp Baking powder
1 Tsp peanut butter
5 Packets (or to taste) stevia/splenda/ or sweetener of choice
Tiny pinch of salt
7 Egg whites (or 3 eggs~ Note: this will change calories)
1/4 Cup water (may use less depending on consistency of batter…add slowly until pancake consistency forms!)
*Optional variations: A few drops of maple extract, a few chocolate chips, or 1 Tbs of cocoa powder for a PB-chocolate version!
- In a medium size bowl, combine all of the ingredients, except for the water, and begin to mix. (It will be very lumpy/thick at this point…don’t worry!)
- Begin adding water slowly, a little at a time, stirring until a thick pancake batter forms, (you can also use a blender, hand-held mixer, or immersion blender to mix up ingredients with ease!) *Note: Batter will be a little thicker than typical pancake batter, but should still be ‘thin’ enough to pour onto a griddle!
- Meanwhile, heat a nonstick griddle (or nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
- Serve warm with sugar-free/low sugar syrup, light butter, whip cream, or whatever topping sounds good to you!