Flourless Peanut Butter Pancakes
"My son and I love these as we can not eat gluten or casein this is the next best thing topped with Maple Syrup Yummy!!"
photo by Debbwl
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
6 Pancakes
- Serves:
- 2
ingredients
- 2 tablespoons peanut butter
- 2 large eggs
- 1⁄4 teaspoon baking soda
directions
- Put all ingredients into a medium bowl and mix.
- Cook on a hot griddle and enjoy.
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Reviews
-
These are similar to my own recipe but even easier. I used an immersion blender to blend eggs and peanut butter, and I guess it's the soda that makes them so fluffy. Topped them with maple syrup as suggested - wonderful!<br/>Made for PAC spring 2011. -
These are very good! I made two large pancakes. They were nice and fluffy. The peanut butter flavor is very mild and enjoyable. I am interested in experimenting with adding gluten free chocolate chips or some fresh blueberries next time. Thanks for sharing! -
Love the simplicity of the recipe. However, I like my pancakes to taste good plain. Even with a few chocolate chips in the batter I still needed agave syrup on top to make them taste good. This is fine; next time I'll try adding cinnamon, stevia, or vanilla to the batter for better flavor. Thanks for sharing!
-
Very paleo friendly! I used almond butter and added 2 TB of ground flax seeds to the recipe. I will try with cashew butter, too. Very delicious; thanks! -
I was surprised by how much these resembled a grain-filled food. I have made these at least a dozen times, varying the proportions of egg to peanut butter a bit. I found my favorite is 3 large eggs to 4 T peanut butter. I usually make a big batch and use a full cup of peanut butter, a dozen eggs, and about ¾ t baking soda. Yum! It works well for waffles, too.
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RECIPE SUBMITTED BY
I am a stay at home mother of 2 wonderful children, one beautiful free spirited little girl and one very handsome happy go lucky little boy.
My son Hayden is autistic and he can not have any foods that contain Dairy, Casein, Soy, Gluten just to name a few. It has been so interesting using totally different products then what I was used to cooking with and so far I am still experimenting. I have found some things can be easily converted but others just cant be converted at all.
My family is on the Gluten-Free Casein-Free no soy diet so I am out to look for anything that will accommodate our needs and still come out wonderful.
