Despite having had the sack of peanut flour for several months, it wasn’t until recently that I discovered the joys of cooking with it. Great timing, right? After Trader Joe’s has discontinued the product, I find uses for it! (A few readers have directed me to an alternative source once this bag runs out).

Anyway, peanut flour makes the perfect addition to my standard protein pancake recipe. Add some banana, and you’ve got a PB-banana sandwich…in pancake form!

Peanut Butter Protein Pancakes

Serves 1

Ingredients

• 1 oz de-fatted peanut flour
• 2 T whole wheat flour
• 1 T ground flax
• 1 t baking powder
• 2 packets stevia
• 1 t vanilla extract
• 1/2 cup egg whites
• 1 medium banana, sliced
• 1 T peanut butter
• 1 T pure maple syrup

Method

1. Combine flours, flax, baking powder, and stevia in a medium bowl. In another bowl, combine egg whites, vanilla,  and orange zest.

2. Add wet to dry and stir until just moistened. As with many quick breads and baked goods, over-mixing will create a tough product (due to excess gluten development).

3. On a pre-heated non-stick skillet place 3-4 tablespoons of the batter. Add a tablespoon or more of blueberries to each pancake. Once bubbles form around the edges, flip and cook fro an additional 1-2 minutes. Repeat.

4. For topping, heat peanut butter and maple syrup and stir to combine. Top pancakes with sliced banana & peanut butter topping.

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