Peanut Butter and Banana Pancakes

by on January 15, 2013

  • ½ cup sifted Buckwheat Flour
  • ½ cup sifted Oat flour
  • 1 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1/4 tsp Rock Salt
  • 1.5 tbsp Organic Peanut Butter, chunky works best (other nut butters can be used too!)
  • 1 cup Raw Organic Milk
  • 1/2 tps Vanilla Extract
  • 1 small ripe Banana

Directions:

  1. Combine flours, baking powder, xanthan gum, salt and peanut butter in a large bowl.
  2. Add milk and vanilla extract. Stir until blended.
  3. Chop the banana in small pieces. These will be added when the pancakes are being cooked.
  4. Using EVOO spray coat a large frying pan or griddle and keep it on medium heat.
  5. Spoon the batter on the pan, making each pancake approximately 2 tablespoons.
  6. On every pancake place a few of the banana pieces.
  7. Cook until pancakes are golden brown on both sides and serve hot.

Serves 4
Per Pancake: Calories 202
Carbs 28g             Protein 8.5g                        Fat 6.75g

from August 2012: Breakfast Classics!

Here are a couple breakfast of recipes from Victoria Felkar!!!!!!