Monday, July 3, 2017

Maple Peanut Butter Pancakes

By now it is probably obvious our love of pancakes. When Veg News covered these, I had to make them. These pack a super flavorful punch. 

3/4 cup oat flour
3/4 cup gluten-free 1:1 flour blend
1 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups vanilla almond milk
1/3 cup maple syrup 
1/4 cup peanut butter, just smashed peanuts
1 Tbsp apple cider vinegar
1 tsp vanilla
cooking spray


  1. Whisk the flours, cornstarch, baking powder, and salt together in a large bowl.
  2. In a medium bowl, whisk together he milk, syrup, peanut butter, vinegar, and vanilla.
  3. Add the wet ingredients to the dry ingredients, stirring until combined.
  4. Heat pan or griddle over medium heat.
  5. Spray with cooking spray.
  6. Scoop the batter in your preferred amounts (1/3 cup or less) onto the pan and cook until bottom is golden and stable.
  7. Flip and cook until both sides are golden brown and center is cooked.
  8. Repeat with the remaining batter, taking care to re-spray the pan between pancakes.


  • You can sub all-purpose flour for the gluten free flour blend at a 1:1 ratio.

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