Flourless Peanut Butter Pumpkin Butter Pancakes Food

FLOURLESS PUMPKIN PANCAKES

Steps:

• Heat greased skillet or griddle over medium heat.
• Stir all ingredients together in a medium bowl until smooth.
• Measure out 2 tablespoons of batter for each pancake and drop onto skillet, using your spoon to thin out batter and shape into a circle.
• When pancake is cooked along sides and bottom and air bubbles on top have popped (about 5-8 mins; gently flip pancakes and continue to cook for another 2-3 mins. It may be helpful to use two flippers. Because these pancakes have very little flour, they are very soft until fully cooked.

HEALTHY PUMPKIN PANCAKES (VEGAN + GF)

Steps:

• Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
• Let the batter sit for at least 5 minutes, for the mixture to thicken.
• Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

FLOURLESS PEANUT BUTTER PANCAKES

Steps:

• Put all ingredients into a medium bowl and mix.
• Cook on a hot griddle and enjoy.

FLOURLESS PEANUT BUTTER, PUMPKIN BUTTER PANCAKES

Steps:

• In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.

VEGAN WHOLE WHEAT PEANUT BUTTER PANCAKES

Steps:

• Combine flour, baking powder, and sugar.
• In a separate bowl, mash the banana and add the soy milk and peanut butter.
• Combine flour mixture and peanut butter mixture.
• Let batter sit for 5 minutes while spraying the griddle and heating it.
• Pour 3 inch pancakes and cook for 2 minutes on each side.
• Serve with maple syrup, fruit spread, bananas, etc.

PEANUT BUTTER PANCAKES

Steps:

• Add all ingredients to the container of an electric blender.
• Process until smooth.
• Heat a lightly greased griddle or large skillet.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

CREAMY CRUNCHY PEANUT BUTTER PANCAKES

Steps:

• In a large bowl, combine dry ingredients.
• In a medium bowl whisk eggs and peanut butter until combined; then gradually add milk until thin and smooth.
• Pour wet mixture into dry and stir just to combine. (will still be lumpy) **I added a bit more milk now, as I don't like my pancakes this thick**.
• Gently stir in the chopped peanuts.
• Place a greased griddle over medium heat.
• When hot, cook the pancakes until golden brown.
• 1/4cup-sized pancakes should take 1-2 minutes per side and will yield about 16.

PEANUT BUTTER PANCAKES

Steps:

• In large bowl mix together flour, baking powder and salt. Set aside.
• In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
• Pour the milk mixture into the flour mixture, stirring just until blended.
• Lightly coat griddle or skillet with oil and heat it over medium-high heat.
• Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.