Today I present you delicious peanut butter pancakes, rich in protein for an energetic breakfast or a hearty afternoon snack. The peanut butter pancakes are made with rice flour and are also sugar-free. Great to serve with jams, chocolate cream, and fresh fruit.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover other pancake recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 3/8 cup partially skimmed milk (or plant-based)
- 1 3/4 oz egg white
- 2 eggs
- 1 1/4 cups gluten-free whole rice flour
- 2 tbsps gluten-free peanut butter
- 1 tsp gluten-free baking powder
- to taste strawberry jam (no added sugars)
- to taste peanut butter
- to taste coconut, dried
Tools
- 1 Bowl
- 1 Whisk
- 1 Griddle
Steps
In a bowl, mix the egg white with the eggs using a whisk.
Once well combined, add the peanut butter and milk.
Finally, incorporate the sifted flour with the baking powder.
Mix well and let it rest for 30 minutes at room temperature or overnight in the fridge.
Heat a non-stick griddle.
Cook the pancakes for 2 minutes on each side on low heat.
Serve with peanut butter and strawberry jam or other flavors.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
They keep well in a container for 3 days in the fridge; heat for 20 seconds in the microwave before consuming.
They keep well in a container for 3 days in the fridge; heat for 20 seconds in the microwave before consuming.
Do you like my recipes? Then stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
