I love peanut butter. I put it on, and mix it into, just about everything. I’m not above eating it straight out of the jar, too! So this pancake recipe was pretty much fated to be created. These pancakes are yummy plain, but they’re incredibly delicious when topped with Aunt Lee’s Pancake Syrup.

Yield: about 20 pancakes

Serving size: 4 pancakes

Ingredients:

  • 1 tsp. extra virgin coconut oil
  • 6 large eggs
  • 3 tbsp. organic creamy peanut butter, at room temperature
  • 1/2 tbsp. pure vanilla extract
  • 1/2 tbsp. baking powder
  • 3/4 cup dairy or non-dairy milk
  • 3/8 cup coconut flour

Directions:

  1. Place the eggs, peanut butter, vanilla, and milk into a large bowl. Whisk until smooth.
  2. Add in the flour and baking powder. Whisk again to thoroughly combine.
  3. Heat your non-stick pan or griddle to about 350° F.
  4. Place your oil in the pan to melt, and coat the surface.
  5. Use a ladle to pour about 1/4 cup of pancake batter for each pancake onto the griddle.
  6. Cook until bubbles cover the top. Flip the pancakes over, and cook until cooked through and golden on both sides.
6 Net Carbs per serving
Print Friendly, PDF & Email