This recipe is for very nutty pancakes so if you're a peanut butter fan, keep on reading!
I've made a fair amount of pancakes (VARIOUS PANCAKES!) so far (and hopefully there'll be more to come!) - blueberry pancakes, cottage cheese pancakes, pumpkin pancakes, and the list goes on... BUT only recently I came up with an idea to make nutty pancakes!
Now, I know what you're thinking - this isn't very original, and yes, I've made pancakes with peanut butter before, but trust me when I say this recipe is a game-changer! People tend to use peanut butter in their pancakes recipes and most recipes you'll find online are based on the peanut butter (either smooth or crunchy) you can find in a shop. But have you ever used powdered peanut butter in your recipe?
Powdered peanut butter turned out to take my pancake recipe to another level by bringing incredible texture and extraordinary taste to life! If you haven't tried it yet, please do!
- 50g rolled oats
- 1 egg
- 80ml almond milk
- 1 banana
- 2 heaped tbsp powdered peanut butter
- Blend all the ingredients together until smooth.
- Cook either 6 medium size pancakes or 4 big pancakes on both sides - the time length will depend on how thick or think you'll make them. make sure they're lightly brown before you serve.
- You can use a regular/ready to eat peanut butter, however, I'd recommend using powdered peanut butter for this recipe.