Thursday, March 1, 2012
Peanut Butter and Jelly Pancake Recipe
1 cup whole wheat pastry flour
1 cup vanilla coconut milk
1 individually sized Chobani raspberry yogurt
3 egg whites
1/4 cup pb2 powdered peanut butter
2 tbsp all natural raspberry jam
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 tbsp chia
1 tbsp coconut oil
sift together dry ingredients.
in a separate bowl, whisk together wet ingredients and chia, set aside for 10 minutes.
combine wet and dry ingredients, if it is feeling really thick, add some more vanilla coconut milk.
pour about 1/3 cup of batter onto med-hot griddle pan, when bubbles form and pop on surface, flip the pancake, cook 2 more minutes.
serve with cooked, macerated, strawberries.