These PB & J protein pancakes are definitely my new favourite pancake recipe! The chia jam added to the pancake batter adds a little bit of sweetness and makes it feel like you are eating cake for breakfast. I love pancakes for breakfast on a Sunday because I always end up walking miles as well going to the gym so they are the perfect fuel!
I made these delicious pancakes using really simple, affordable ingredients that you will probably already have lying around. They are effortlessly gluten free, dairy free, refined sugar free and low FODMAP! I normally use gluten free oat flour or buckwheat flour in my pancakes so I decided to use ground almonds in this recipe to reduce the carb content and it resulted in a really light and fluffy pancake. I definitely recommend trying it!
I find that my IBS flares up if i overdo it on peanut butter (which sucks because I love it!) but if you don’t need to worry about FODMAP’s then I definitely suggest drizzling more over the top of the pancakes!
1 tsp coconut oil
25g ground almonds
1 tbsp smooth peanut butter
3 tbsp unsweetened almond milk
1 scoop vegan vanilla protein powder (25g)
½ tsp baking powder (optional but gives the pancakes body)
4 tbsp chia berry jam (recipe found HERE)
Gluten free granola
- In a food processor combine the banana, egg, baking powder, ground almonds, pb, milk, protein powder and 2 tbsp of the chia berry jam
- Process on full speed until a smooth batter is formed
- Heat a large frying pan over a medium heat and add ½ tsp of the coconut oil
- When the coconut oil has melted, pour spoonfuls of the pancake batter into the pan and smooth out into circles (I use an ? cup measure)
- Fry the pancakes on each side for 1-2 minutes they have fluffed up and are starting to brown
- Add the remaining coconut oil if the pan starts to dry out as you don’t want the pancakes to stick
- When the pancakes are cooked, stack them on a plate then pour over the remaining chia jam and top with any toppings of your choice