3-Ingredient Peanut Butter Pancakes

3-Ingredient Peanut Butter Pancakes

So.

I have a secret.

I didn’t actually use any peanut butter in this recipe.  

I USED PEANUT FLOUR!

I got a reader request to make more recipes using peanut flour. I used to eat peanut flour all the time and then I ran out and kind of forgot about it…But I am fully restocked! I love peanut flour because it has tons of protein and that peanut buttery taste you know and love…but less calories and fat! Here is the brand I use.

For 1/4 cup of peanut flour it is 110 calories, 4g fat, 8g carb, and 16g protein. HAWT DIZAM! 

So the three ingredients I used are eggs, mashed banana, and peanut flour! Easy peasy. On top I mixed some peanut flour with almond milk to make my infamous peanut flour sauce.

You’d never even know these are grain free and dairy free!  Pancakes without flour…it’s possible! 

Basic Ingredients

• 1 small-medium banana, mashed
• 2 eggs, large
• 2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)
• 1.5 tablespoons almond milk (for the sauce)

How to make Peanut Butter Pancakes

1. Begin by spraying a nonstick pan with nonstick cooking spray or coconut oil and turning burner to low/medium heat.
2. Next, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor).
3. Next, add in 2 large eggs and whisk until completely combined. Finally, add in 2 tablespoons of peanut flour and whisk until combined and the batter is smooth.
4. Spoon about 2 tablespoons of pancake onto the stove top (the batter should be a little thinner than normal pancake batter). Let cook for about a minute or so, and then carefully flip. Let the second side cook for an additional minute.
5. *Note: these pancakes will be small. To make the peanut flour sauce, mix together about a tablespoon of peanut flour with about 1.5 tablespoons of almond milk. You should get a thick saucy consistency. Pour on top of pancakes and eat!

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