High Protein Peanut Butter Pancakes
Maple syrup is the traditional pancake topping, but there are other options. For a more nutritious dish, top the pancakes with fresh fruit mixed with plain yogurt or cottage cheese. When you want something a little more decadent, melted butter mixed with sugar, warmed fruit preserves, or even icing sugar are all good choices.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1 cup all-purpose flour
- 2 Tbsp. brown sugar
- ¼ tsp. salt
- 2 tsp. baking powder
- 1 large egg
- 1 cup coconut milk
- 2 Tbsp. melted butter
- ⅓ cup peanut butter
- 4 Tbsp. water
- In a medium mixing bowl, stir together the flour, brown sugar, salt, and baking powder.
- In a large mixing bowl, beat together the egg, coconut milk, melted butter, and peanut butter.
- Grease a griddle or skillet and heat over medium-high heat. Combine the dry and wet ingredients, stirring until they are just combined. Add as much water as needed until you have a batter that is neither too thick nor too runny. Don’t overbeat the batter, and don’t worry if there are a few lumps.
- Pour the batter in ¼-cup portions into the pan. Cook the pancakes until they are browned on the bottom and bubbles start forming on top. Turn the pancakes over and cook the other side.
- Continue cooking the remainder of the pancakes.