These pancakes may taste like peanut butter oatmeal cookies, but they’re surprisingly healthy (and vegan).
This probably won’t surprise you, but I often dream of pancakes. Pillowy circles of joy stacked high on my plate, plenty of maple syrup being passed around – you get the picture.
Now I’m sure there are a few people out there who believe they can cure my pancake insanity (in exchange for exorbitant hourly fees, of course).
But, for now, I can think of only one remedy for this condition: make some pancakes.
A few weeks ago I was surprised to learn that there’s quite a demand for single-serving pancake recipes. Admittedly, my first thought was, ‘Really? All that effort for one serving of pancakes?’ But the more I thought about it, the more it made sense.
Most of the time I’m eating breakfast by myself (well, myself and the newspaper), so I imagine many others are in the same boat. And as a pancake fanatic, I crave pancakes a lot more than the rest of my family. So I’m officially sold on this whole pancakes-for-one idea.
That being said, I’ll undoubtedly continue posting some recipes for bigger batches of pancakes. After all, there must be people out there who aren’t all by themselves (or only accompanied by non-pancakers – if such people exist).
Plus, it’s always nice to know there are leftover pancakes sitting in my freezer.
So, about these pancakes! After making Chocolate Chip Cookie Dough Pancakes, Oatmeal Raisin Cookie Pancakes (and variations), I knew it wouldn’t be long until I started looking at the rest of the cookie rainbow.
And since I love peanut butter and cookies (and peanut butter cookies) almost as much as I love pancakes, this was a food crossover bound to happen.
I know you’ll feel sorry for me if I tell you this: it took me a while to get this recipe right. Imagine the horrors of making and eating pancakes several days in a row.
At first I tried making these a gluten-free version of these pancakes (using only using oat flour). They turned out reasonably well, but were a little too delicate and difficult to flip. So in the end I opted for a mixture of spelt flour and rolled oats, although you could replace the spelt flour with good ol’ all-purpose.
Just because, here are some photos of the oat flour pancakes (oatcakes?):
These pancakes (the final version) are a little denser than my previous recipes, giving them more of an oatmeal cookie feel. Light and puffy pancakes with whipped egg whites are great and all, but we’re going for peanut butter cookies here.
Speaking of peanut butter, please use actual peanut butter. You can use half-PB2, half actual peanut butter, but please don’t rely solely on the powdered stuff. The natural (healthy) fat content of peanut butter gives these pancakes moisture and boosts the overall deliciousness.
(While all opinions are my own, I should disclose that I’ve received products from Peanut Butter & Co.)
Well, that’s it from me for today. I hope you have a wonderful, pancake-filled week!
- 1 ½ teaspoons flaxseed meal
- 1 tablespoon water
- ½ very ripe banana
- 2 tablespoons peanut butter
- ⅛ teaspoon blackstrap molasses
- ¼ teaspoon vanilla extract
- ¼ cup spelt flour
- ¼ cup rolled oats
- ¾ teaspoon baking powder
- Pinch of salt
- 3 tablespoons almond milk
- Maple syrup, to serve
- Whisk together the flaxseed meal and water in a medium-sized bowl. Let sit for 5 minutes.
- Add the banana half and mash thoroughly. Mix in the peanut butter, blackstrap molasses and vanilla extract.
- Add the spelt flour, rolled oats, baking powder and salt. Pour in the milk, and mix until just combined.
- Preheat a skillet over low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook for 3 - 4 minutes (or until bubbles appear on the surface and the edges are a little dry). Flip the pancakes, and cook for 1 ½ - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve with maple syrup. Enjoy!