Name: Flourless Peanut Butter Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Greek yogurt; 1 cup gluten-free rolled oats; 1/4 cup creamy peanut butter (MUST be creamy/drippy not thick or batter will be too thick); 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/3 cup cacao nibs

Flourless Peanut Butter Pancakes

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These Flourless Peanut Butter Pancakes are a *must* make for peanut butter lovers! They are naturally high in protein from the Greek yogurt and peanut butter and made with gluten-free ingredients and no added sugar.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 20 mins

Yield: Serves 3

Ingredients

Scale

1 cup Greek yogurt
1 cup gluten-free rolled oats
1/4 cup creamy peanut butter (MUST be creamy/drippy not thick or batter will be too thick)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup cacao nibs

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Instructions

Blend the Oats: In a blender, blend the gluten-free rolled, Greek yogurt, peanut butter, eggs, vanilla extract, baking powder and baking soda blend until smooth and well combined. If your blender is not strong enough, you may need to add a splash of milk as needed
Fold in Cacao Nibs: Gently fold in the cacao nibs, ensuring they are evenly distributed throughout the batter.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
Serve: Serve the pancakes warm, topped with your favorite pancake toppings such as fresh fruit, a drizzle of maple syrup, or a dollop of extra Greek yogurt.

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

Author: Rachel