Who doesn’t love peanut butter? Or even better, peanut butter and jelly combo? Typically seen on toasts, but I decided to try a different approach and made peanut butter pancakes and some quick, home-made strawberry jam. The combination turned out great, if I say so myself! It can also be gluten-free, provided that you buy certified oat flour. These pancakes will make a perfect, slightly indulgent but also quite healthy breakfast. Yummy!
For 1 generous serving:
- 6 tablespoons of milk
- 1 egg, white and yolk separately
- 1 tablespoon of peanut butter
- a pinch of salt
- a teaspoon of sugar *
- a teaspoon of honey *
- 3 heaping tablespoons of oat flour (gluten-free certified if needed)
* if you plan to serve these pancakes without the jam or any other sweet toppings, consider increasing the amount of sugar and honey.
Whisk the egg white with a pinch of salt and a teaspoon of sugar.
In a separate dish, mix egg yolk with milk, peanut butter, honey and oat flour. Gently stir in the beaten egg white.
Heat up a non-stick pan with a little bit of coconut oil on it. Form pancakes from a tablespoon of batter per each. Fry for a few minutes on each side, until golden. Serve sprinkled with icing sugar, or best – with home-made strawberry jam.