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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix flour and baking powder together.
Whisk the egg, almond milk, smooth peanut butter, and coconut oil together in a separate bowl.
Add the wet ingredients to the dry ingredients and whisk to form a batter.
Heat a non-stick frying pan over medium heat.
Add a ladle of batter to the pan to form one pancake.
Cook until tiny bubbles begin to form on the top, then flip and cook until the bottom is browned.
Serve and enjoy.
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Ensure the pan is well-heated before adding the batter to prevent sticking.
For extra flavor, try adding a pinch of cinnamon to the batter.
Can I use a different type of milk?
Yes, you can substitute almond milk with any other milk of your choice.
How can I make the pancakes fluffier?
Ensure not to overmix the batter to keep the pancakes light and fluffy.
Can I use crunchy peanut butter?
Yes, but it may alter the texture slightly.
How do I know when to flip the pancakes?
Flip the pancakes when tiny bubbles form on the surface and the edges look set.
Can I make the batter ahead of time?
It's best to make the batter fresh, but you can refrigerate it for up to a day.
