Vegan Peanut Butter Pancakes

Vegan Peanut Butter Pancakes - 1 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

2 (149 g)

Lightly sweet and delightfully nutty, these pancakes will fill you up and keep you there. Remember that the best topping for pancakes is fresh fruit: bananas and mango are high-sugar fruits that will guarantee that you won’t miss syrup.

Tip: You can make oat flour by grinding rolled oats in a food processor.

Ingredients

Dry:

1 tsp. baking powder
½ tsp. baking soda
½ cup oat flour
¼ cup whole-wheat flour

Wet:

1 Tbsp. ground flaxseed
2 Tbsp. water
1 Tbsp. canola oil
½ cup unsweetened almond milk
1 Tbsp. agave nectar
1 Tbsp. natural peanut butter
½ tsp. vanilla extract

Directions

Soak ground flaxseed in water to gel (10 minutes).
Stir together dry ingredients.
Whisk together wet ingredients, including gelled flaxseed mix. Stir into dry ingredients and rest until bubbly (3-5 minutes).
While batter rests, heat a large, non-stick skillet over medium heat. Pour batter onto skillet in ¼ cup portions. Flip when bubbles appear in the middle and the edges turn slightly dry (2-3 minutes). Cook until no longer raw in the center (1 minute).
Serve hot.

Nutritional analysis per serving: Calories 305; Total Fat 15.5g (19% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 550mg (24% DV); Total Carbohydrate 36g (13% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 8g; Includes 7g Added Sugars (14% DV); Protein 8g; Vitamin D 6% DV; Calcium 25% DV; Iron 10% DV; Potassium 6% DV; Manganese 70% DV; Phosphorus 35% DV; Selenium 35% DV.