Peanut Butter Cup Pancakes (Gluten Free)

It was like eating peanut butter cups……for breakfast! But a much healthier version, of course 🙂 These pancakes are packed with healthy fats, protein and carbs, keeping me full and fueled for hours! They are also gluten free!

Serves 1 – Makes about 5 pancakes

You will need 2 separate batters for these pancakes, a Chocolate and a Peanut Butter

For the Chocolate Batter:

1/4 cup Buckwheat flour
1/4 tsp baking powder
1 tbsp cacao powder
1/3 of a banana, mashed
1/2 tsp vanilla extract
1/4 cup milk of choice
2 tbsp egg whites
For the Peanut Butter Batter:
2 tbsp Garbanzo Bean flour
1/4 tsp baking powder
1 tbsp peanut flour
1/3 of a banana, mashed
1/2 tsp vanilla extract
2 tbsp milk of choice
1 tbsp egg whites

Directions:

Heat a skillet over medium low heat and melt a little coconut oil. Meanwhile, combine the above ingredients into 2 separate mixing bowls to create your two batters.

Turn the heat down to low and pour just under 1/4 cup of the chocolate batter onto the pan. Immediately pour 1/8 of a cup of the peanut butter batter directly in the middle of the chocolate pancake. Allow this to cook until bubbles form on the top, then flip until both sides seem done. Repeat with the rest of your batter, forming about 5 pancakes.

TIP: Use a little less batter each time so they stack up nicely and don’t fall over on your plate!

I topped mine with a raw cacao sauce, peanut butter, a few banana slices that I saved, and cacao nibs!!!

ENJOY! 🙂