This was my breakfast last Sunday. Then again on Monday. And then again on Wednesday. [Tuesday I went back to the egg and toast routine] There’s no saying how long this will last…
Just one massive pancake.
The whole batter poured into the 8 inch pan.
It’s so fun to eat when it goes on forever and covers the whole plate.
These photos are semi-deceiving. These are large dinner plates…making this a pretty sizable flapjack.
Oat Peanut Pancake [FODMAPs friendly, gluten free, dairy free; serves 1]
Ingredients:
- 5 tbsp oat flour (certified GF)
- 1 tbsp peanut flour
- 1/4 tsp baking powder
- pinch salt
- 1 egg
- 1 tbsp maple syrup
- 2 tbsp almond milk (I used Almond Breeze vanilla unsweetened)
Directions:
Mix dry ingredients together. Add in wet ingredients and stir to combine. Remove all lumps.
Spray small (8 inch) frying pan with nonstick or a dollop of canola oil. Once pan is hot, pour all of batter in. Turn heat to medium.
Wait until edges look like they are set and bubbles have formed in the middle of the pancake and then flip it. It will only need a little bit of time to cook the other side.
Remove and add toppings.
I like nut butter with bananas or vegan butter (ie Earth Balance) with cinnamon sugar.
Notes:
Peanut flour is available online – like here and here. You may try subbing almond flour too, but I haven’t tried it yet myself. Let me know if you do and if it works.
Feel free to use another milk or water in place of almond milk. Flax milk, hemp milk, rice milk and coconut milk are all vegan and FODMAPs friendly alternatives.
I’ve never tried this without the egg, but I’m guessing a vegan version will work by subbing a chia or flax seed "egg". Directions here.
You could make smaller ones too, if you’re so inclined, but they’re not as fun in my opinion.
Anyway. The deal with that really thick nutbutter? It’s almond butter and maple syrup combined. I whipped them together in a small bowl, microwaved it for 10 seconds, and then scooped it on top. I suppose if you have a sweetened almond butter you won’t need the syrup, but I figured two toppings was better than one, so why not combine them, right? Just like the butter and jam convo we had last week (which, by the way, had me singing the “jam and bread” song from The Sound of Music all day long). More info than you wanted I’m sure…
Just enjoy.
Have u tried blackstrap molasses ? …is it fodmaps friendly? The smoky flavor complements the sweetness/saltiness of the pancake and nutbuter…its amazing
Have u tried making protein pancakes?
I’ll have to try this with the Chia Alternative 🙂
I definitely need more breakfast for one ideas. Especially things that I can mix together the night before and throw in a pan in the morning (I’m imagining that would work with this).
I haven’t had much luck grinding nuts down into flour without them clumping into a butter. Do you suppose I could use a fresh quinoa flour or millet in place of the peanut?
That pancake looks like the breakfast of champions. Good ideal mixing the maple syrup with the almond butter btw. I’ve made a pancake with 1 egg white and 1 chia egg, and it turns out really well-a fluffier texture with the chia seed crunch!
Yes…u can grind quinoa flakes and use that as flour. Another rcipe is
Pro powder
One egg or flax egg
Half banana
Or
Pro powder
Quinoa flakes ground into flour
Egg or flax egg
Top with pb and blackstrapp molasses and yummy! U can add carob powder for a cocoa pancake or use choc pro powder
If u omit the pro powder…just use extra quinoa
U can also use coconut flour for a denser pancake
Sara…what were the other ingrdients?
1 scoop brown rice protein powder
1 T ground flax
1 egg white + 1 chia egg
2 T almond milk
1 tsp cinnamon
1/2 banana mashed
I have been grinding my own flours out of oats, millet, quinoa and barley lately to use for waffles. I like them a lot better and tend to stay full longer when I use the grains like that.
Thanks a bunch, you are very helpful. 🙂
i never got into the whole protein pancake thing.
from what i know blackstrap molasses hasnt been deemed to have fodmaps, but that may be because it hasnt been tested. ive only used it once (in cookies) and the amount was so dispersed i hardly consider it a proper test of how i react. have you heard anything about molasses?
thanks stacy!
i do think another flour will work in place of the peanut, it just wont have the same peanutty flavor (obvs).
thanks sara 🙂
i dont think that would really hold me over (need carbs in a pancake), but it does sound good.
Have u tried that p2b powdered peanut butter? Ive never tried peant flour but is it the same thing?
Elise…need carbs? Then load on the dates! Mmmmm pancakes and dates sounds evily delish! Haha. (Currently addicited to dates….not necessarily a good thing lol
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dates are the best!! love em. but for staying power i need more complex carbs, like whole grains. i burn through fruit sugar in 2 seconds.
but now that you mention it, maybe my next batch of pancakes will have chopped dates IN them. yummmm.
i think its similar – peanut flour is just defatted peanuts that are ground up. theres no sugar or salt added to the one i have though, which i think is not the case for pb2. ive never tried pb2 though.
So these are the absolute amounts of sucrose/glucose/fructose per 100g. There don’t seem to be any polyols, oligosaccharides and the like. So it’s about 50:50 glucose:fructose which makes sense since raw sugar cane is primarily sucrose? When I went through an ‘ahhhhh! must avoid fructose’ phase I remember maple syrup and molasses were pretty similar and some of the better options for sweetening. Hope you don’t mind me cut and pasting from good ol’ nutrition data!
Carbohydrates
Amounts Per Selected Serving%DV
Total Carbohydrate74.7g25%
Dietary Fiber0.0g0%
Starch~
Sugars55.5g
Sucrose29403mg
Glucose11919mg
Fructose12791mg
Read More http://nutritiondata.self.com/facts/sweets/5573/2#ixzz2HhD0qi9D
this is awesome laura! thanks so much for the info 🙂
Yes, I totally agree one big pancake is better than a lot of little ones! It’s just more satisfying when you have a giant one on your plate! I’ll definitely have to try this with the chia egg, since I can’t have eggs or flax. Boo to that, but hopefully it works! And I heart peanut flour, it’s so good.
Yum!! Bananas + nut butter make for the perfect pancake topper!
Just made this with almond flour- same ratios still worked. Delicious!
Not only does this look delicious, but it also sounds a lot easier than making several small pancakes. SO doing this tomorrow morning.
awesome. making this asap.
bingo, it’s the same but with sugar/salt added. it’ll work in the recipe, that’s what i am planning to do since i have no peanut flour left. xo
thanks meg! thats great to hear – and im glad you liked it 🙂
yay! enjoy 🙂
Great recipe! Thanks so much! I didn’t have peanut flour so subbed a tbsp of almond flour. Delish! I had mine with fresh raspberries and a splash of maple sytrup, Mmmm.
perfect!! glad it works with almond flour. 🙂
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I’m embarrassed to say that while I’ve been reading your blog for years (yes, a loyal fan here), I haven’t yet commented to say congrats on the pregnancy! My excuse is my own dear baby girl (8 months old) who bangs on my computer keyboard every time I try to do anything. 😉 Anyway, you are going to love being a mother!
These pancakes look amazing, but I still haven’t gotten over Trader Joe’s discontinuing their peanut four. Do you have a recommendation for a good place to find it? Do you order yours online?
hi sarah marie! no excuse encessary – great to “meet” you regardless, and thanks for the congrats 🙂
youre going to think im loco, but when i heard TJs was d/c-ing the peanut flour i bought 15 of them. im down to the last one now. in the future, i plan to order off amazon though. its the cheapest ive found (we’re also amazon prime members so that helps w no shipping fees).