‘Twas the night before the New Year, when all through the house Everyone woke up with a sweet tooth, especially my spouse We experimented in the kitchen and desperately searched online Till we found THE perfect pancake recipe. Now we’re building it a shrine.
It’s that time of year again. December 31st. New year’s eve. The day where you sit contemplating the year that has passed and dreaming of ways the coming year will be better–how you will be better.
My resolution’s have added up to the following list below. A year from now, I’m going to read this post again and see just how many of the things have been crossed out from the list. (I’m OK Googling a reminder as we
I’m going to:
- Focus on the blog a lot more
- Work out more
- Focus on my Spanish
- Focus on my newly found business
- More yoga
- More salsa
- Travel (I won’t say more, lest the travel Gods spite me for my ingratitude)
You know…all the cliches. lol
Anyhoo, back to the real star of the show. The reason you clicked on this recipe after you saw the picture above or on my Instagram account.
I found this recipe on Minimalist Baker and added my own twists to it. It is most definitely a recipe worth keeping in you repertoire. Especially if you, or any of your loved ones, is afflicted with the want for the fluffy discs of yum. Just look at these babies!
Would you believe me if I told you these fluffy beauties doused in organic peanut butter and maple syrup were sugar free, gluten free, butter free, transfat free…basically free of anything that would hurt your Temple! Healthy, quick and easy this recipe is an absolute keeper!
Here’s what you’ll need:
- ½ cup of milk (coconut, cow’s, almond, soy)
- 1 flax egg (1 tablespoon of milled flaxseeds mixed with 2 tablespoons of water) (If you don’t have flax, just use a regular egg)
- 1 tablespoon of melted coconut oil
- 1 tablespoon of maple syrup or honey
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 tablespoon of peanut butter
- a pinch of sea salt
- ¾ a cup of organic oat flour
Here’s how you get it done, son:
- Mix the coconut oil, maple syrup, baking powder, baking soda, peanut butter and salt together. Incorporate well with a whisk.
- Add milk to the mixture and mix really really well.
- Add flaxseed egg and oat flour and mix until just combined.
- Let the mixture rest on your stove for a good 5-7 minutes (this is what will make it fluffy!)
- While the mixture is resting, mix 2 tablespoons of peanut butter with maple syrup and warm water. Mix until it forms a loose mixture that you can drizzle on top of the warm pancakes when ready. Keep adding water little by little till you get the consistency you want.
- Heat a griddle pan on medium heat.
- Drizzle with coconut oil so the pancakes don’t stick.
- Throw a dollop (¼ cup) of the batter and let fry on one side until golden, then flip and let cook another minute.
- Stack the pancakes and cover with your gooey warm peanut butter mixture.
At this point, you’re going to want to gather every single ingredient in your mind that goes well with peanut butter. Sliced bananas, jam, organic chocolate sauce–the possibilities are endless!
I cannot stress enough how much of a killer this recipe is! They’re so quick and easy to make (the whole shabang needs no more than 15 minutes). They’re so healthy and good for you and they taste like HEAVEN!
Go straight-up bananas with me and give this easy, quick and healthy recipe a shot. All ingredients could easily be found in any supermarket in Dubai. It’s not rocket science, I swear. They sound a lot fancier and complicated than they are. I promise!
Oh, and since you’re here…why not follow me on Instagram?