Vegan Banana Peanut Butter Pancakes
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Ingredients20 m servings 196 cals
Original recipe yields 6 servings
- Mix flaxseed meal and warm water in a bowl; let stand for 5 minutes. Add oat flour and stir until well combined. Whisk in almond milk slowly to prevent lumps. Stir mashed banana, peanut butter, and salt into the batter.
- Heat sunflower oil in a saucepan over medium-high heat. Drop batter by large spoonfuls onto the saucepan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Per Serving: 196 calories; 14.3 g fat; 15.2 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 72 mg sodium. Full nutrition