Gluten Free Peanut Butter n' Honey Pancakes
 
Prep time
Cook time
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These amazing Gluten Free Peanut Butter and Honey Pancakes will make you jump for joy early in the morning with their crisp outer shell and light and fluffy center. Drizzle with some honey and top with Cool Whip for an indulgent breakfast treat.
Author:
Recipe type: Breakfast
Serves: 10-12 pancakes
Ingredients
  • 2 eggs
  • 3 tablespoons sugar
  • ¼ cup chunky peanut butter (not natural)
  • 1 teaspoon vanilla
  • 1 cup skim milk
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum
  • ½ cup coconut flour
  • ½ cup potato starch
  • ⅓ cup almond flour
  • 2 tablespoons tapioca starch
  • 1½ tablespoons butter, melted
  • additional butter for frying
  • Optional toppings:
  • bananas
  • peanut butter
  • Cool Whip
  • honey
  • honey roasted peanuts
Directions
  1. In a large mixing bowl or stand mixer, beat on low speed the eggs, sugar, peanut butter and vanilla until smooth. Set aside.
  2. In a separate smaller mixing bowl, sift together the baking powder, baking soda, salt, xanthan gum, coconut flour, potato starch, almond flour, and tapioca starch.
  3. Add half the dry ingredients to the egg mixture and mix on low until combined. Add milk and mix until smooth. Add remaining dry ingredients and mix until incorporated. Add melted butter and mix until smooth. Let sit for five minutes to absorb moisture.
  4. Heat a skillet over medium low heat (4 out of 10) or to 350 degrees. Melt butter over skillet to avoid sticking and drop about ¼ cup of batter for each pancake. Cook for about three minutes until edges are set and middles are bubbling. Flip and cook an additional two minutes or until cooked through. Continue with remaining batter, adding more butter to the pan as needed.
  5. Serve warm with a drizzle of honey, whipped cream, bananas, and honey roasted peanuts.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-peanut-butter-n-honey-pancakes/