Lemon Poppy Seed Peanut Butter Pancakes Ingredients:
1 c gluten free baking flour or oat flour
1 tsp baking powder
⅛ tsp salt
1 packet stevia
1 tbsp poppy seeds
2 overly ripe bananas
¼ c almond milk
1 packet (2 tbsp) Nuts ‘N More Birthday Cake Peanut Butter
1 tsp vanilla extract
Juice and zest of one lemon
Lemon Poppy Seed Peanut Butter Pancakes
In a bowl, stir together the almond milk and lemon juice and set aside for 5 minutes.
In another bowl, mash the bananas, add the eggs, zest, vanilla and lemon/milk mixture, peanut butter and whisk until well combined.
Add the remaining dry ingredients and stir until no dry spots remain. Let the batter sit for 5 minutes.
Cook pancakes ¼ cup a time in a frying pan
prepared with non-stick spray over low heat. Cook until bubbles start to form, flip and cook the other side until golden brown.
Repeat until you have used all the batter. Serve immediately.
Macros per serving: