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Sheri's Flourless Peanut Butter Pancakes - Bariatric Recipes

Sheri Burke
Total Time 15 mins
Course Dessert
Cuisine American
Servings 1 people
Calories 241 kcal

Ingredients
  

  • 2 tbsps All Natural Peanut Butter
  • 1 tbsp Unsweetened Almond Milk
  • 1/2 Egg
  • 1/4 tsp Baking Powder
  • 1/4 tsp Coconut Oil (for the pan)

Instructions
 

  • In a small mixing bowl whisk the peanut butter, milk, and egg together until a smooth batter forms. Stir in the baking powder.
  • Heat a pan over medium heat. When the pan is hot add the oil. Spoon the batter into the pan to form one pancake. Cook pancake for about three to five minutes per side or until golden brown and cooked through.
  • Add sugar-free syrup (or not) and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to one large pancake.
More Flavor: Add cinnamon, vanilla, or sweetener of choice to the batter.
Additional Toppings: Maple syrup, honey, jam, or fresh fruit.
No Peanut Butter: Use another nut or seed butter instead.
No Coconut Oil: Use another oil for frying, like avocado oil or butter.
 
Nutrition:
Fat................20g
Carbs..........08g
Fiber............02g
Sugar...........03g
Protein.......10g