PB & J Pancakes

PB & J Pancakes | VG | GF | RSF |

Ingredients

• 1 cup oat flour

• 1/4 cup almond flour

• 1/2 tsp baking powder

• pinch of salt

• 1 ripe banana mashed

• 1 cup unsweetened cashew milk (any non dairy milk will work)

• 1/2 cup natural peanut butter

• 1 tbsp date syrup (maple syrup would also work)

• 1 tsp vanilla extract

• 3/4 cup fresh strawberries chopped

Instructions

1. If you plan to make your own oat flour rather than use store bought, add one cup of rolled oats to a high speed blender and blend into a fine flour.

2. In a large bowl, mash up the ripe banana until smooth. Add in the cashew milk, peanut butter, date syrup, and vanilla extract. Mix all of the wet ingredients together until well combined.

3. Add in the oat flour, almond flour, baking powder, and salt. Combine the dry ingredients with the wet to form the pancake batter. It will be on the thicker side, but feel free to add in a little more non dairy milk if you prefer thinner pancakes. Fold in the chopped strawberries.

4. In a pan over medium heat, add in some coconut oil. Using a 1/4 cup measuring cup, scoop out the pancake batter and cook each one for a few minutes per side. You should get 6-8 pancakes total for one batch. Top with more chopped strawberries, peanut butter, and maple syrup. Enjoy!