Peanut Butter & Blueberry Protein Pancakes
The flavor and fluffiness of these homemade pancakes are on point! Not to mention, each pancake contains about 5 grams of protein to get your day started right. These pancakes are plant based, gluten free, and super tasty!
Ingredients
- 1 1/2 cups chickpea flour
- 1 tbsp flax seed meal
- 3 tbsp water
- 2 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cups unsweetened vanilla almond milk
- 6 tbsp creamy natural peanut butter
- 2 tsp vanilla extract
- 1 1/2 cups frozen blueberries
Instructions
- Combine the flax seed meal and water in a small bowl and stir. Set aside and let sit for 15 minutes.
- Combine all of your wet ingredients in a small mixing bowl - maple syrup, vanilla, peanut butter, almond milk, and maple syrup. Whisk together.
- Combine all of your dry ingredients in a medium mixing bowl - chickpea flour and baking powder. Mix.
- Pour the wet ingredients into the dry ingredients and whisk together well.
- Once the flax mixture has sat for the 15 minutes, add it to the pancake batter and stir.
- Mix in the frozen blueberries. Let pancake batter sit for 5 minutes.
- Grease a pan with oil and set your burner to medium-low heat. Spoon out your pancakes into circular shapes. Cook each pancake for about 3 to 5 minutes on each side or until browned.
- Serve pancakes with extra peanut butter and/or maple syrup.