Since I’m experimenting with the wheat free diet, I tried to make peanut butter pancakes. This gluten free pancake recipe couldn’t be any easier – unless somebody else would make them for me! :-) I’ve put my verdict below.
The Peanut Butter Pancakes Recipe
I started with Bob’s Red Mill Gluten Free Pancake Mix. The recipe called for 1 1/2 cups flour but I knew that was waaaaaaay too many pancakes, so I halved the recipe.
* 3/4 cup flour
* 1 egg
* 3/8 cup almond milk
* 1/2 Tablespoon sunflower oil
I wanted peanut butter pancakes, so I removed 2 teaspoons of the pancake mix and replaced it with 2 teaspoons of the Protein Plus Gluten-Free Peanut Flour, which is scrumptiously delicious, low in calories and VERY ‘peanutty’ – no surprise since it’s ground up peanuts.
Then I sprayed a pan with cooking oil and cooked my pancakes.
I topped them with Polaner marmalade which has no sugar.
The Verdict on My Peanut Butter Pancakes Recipe
First of all, they were very tasty. This recipe is a keeper.
Secondly, the peanut butter taste wasn’t strong enough to suit me. I am going to experiment adding peanut flour until the taste is much stronger.
And lastly, this recipe made more pancakes than I can eat at one time. I froze the others and will heat them up in the toaster oven to see if they still taste good.
This is a great recipe to experiment with because I can add nuts, dried fruits like cranberries or cherries or seeds. I will even experiment with adding chocolate and see how that tastes. So, my gluten free pancake recipe gets an A+ for possibilities and only a B on taste – but that’s because I wanted a stronger peanut butter taste.