This pancake recipe has been my "go to" recipe for the past couple weeks and it has received rave reviews from others who have made it. these pancakes are super thick and fluffy, satisfying, and of course, delicious! and they still taste amazing the next day. double the recipe and store the leftovers so you have breakfast ready to go for the next day!
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Ingredients
- 1 medium egg
- 1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
- 1 tsp vanilla extract
- 1.25 cup (8 fl oz) water
- 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1 tsp Baking Soda
- 1/4 cup Cocoa Powder (Unsweetened)
- 1/2 tbsp maple syrup
- 0.3 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
- 2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 2 tablespoon extra virgin olive oil
- 2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
- 2 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
- 1/2 cup whole wheat flour
- 1/2 cup oats
- 1/4 cup Coconut Flour
- 1/4 cup peanut protein - I used lean body for her (to make the chocolate version sub 1/4 cup unsweetened baking cocoa in place of the peanut protein)
- 1 tsp baking powder
- 1 tsp Baking Soda
- 1 tsp vanilla extract
- 2 tbsp olive oil
- 2 tsp liquid sweetener of choice (if you have a sweet tooth, you may want to add an extra tsp or two of sweetener for the chocolate version)
- 1 1/4 cup water
- 1 tsp apple cider vinegar
Instructions
- Combine all dry ingredients and mix well then add in wet ingredients. Mix well.
- If batter is too thick you can add a little more water.
- Measure out 1/4 cup batter and cook on a skillet.
- Cover with a lid to help distribute the heat more evenly.
- Repeat with rest of batter and enjoy. leftovers can be stored for up to a week!
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