Gluten-Free Peanut Butter Pancakes
These banana pancakes are both gluten and dairy free. They contain real food ingredients and are nothing short of addictive. Kids love them and they make a great healthy breakfast option!
Servings 2 servings
In a large bowl, combine the almond flour, cinnamon, and baking powder.
In the bowl with the mashed banana, whisk in the egg, vanilla, and one part of the peanut butter.
Mix wet into dry until mostly combined.
Add the almond milk and combine fully.
Spray a medium pan with nonstick spray and heat over medium.
Portion out the batter into four pancakes.
Cook for 6 minutes or until edges are slightly brown and pancake is mostly firm.
Flip and cook another 2-3 minutes.
Top with maple syrup and remaining peanut butter.
Note: nutritional breakdown does not include any topping.
All of these health-boosting ingredients can be found on my pantry page with a list of my favorite brands!
Calories: 423kcal | Carbohydrates: 27g | Protein: 16g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 127mg | Potassium: 446mg | Fiber: 7g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 2mg