Healthy Peanut Butter Pancakes

• Vegan

• Refrigerated

  • 7/16 cup Vanilla almond milk, unsweetened

• Baking & Spices

  • 1 tsp Double-acting baking powder
  • 30 g Peanut flour
  • 1 pinch Salt
  • 45 g Sorghum flour, Sweet White
  • 4 packets Sweetener, natural
  • 1/2 tsp Vanilla extract

Found on dessertswithbenefits.com

Ingredients

• 45g (⅓ cup) Sweet White Sorghum Flour
• 30g (¼ cup) Peanut Flour
• 1 tsp Double Acting Baking Powder
• 4 packets Natural Sweetener (stevia, Truvia, etc.)
• pinch of Salt
• ¼ cup + 3 tbs Unsweetened Vanilla Almond Milk
• ½ tsp Vanilla Extract

Directions

• Spray a nonstick griddle with cooking spray and place over medium heat. In a small bowl, whisk together the sorghum flour, peanut flour, baking powder, sweetener, and salt. Pour in the almond milk and vanilla and whisk together. Scoop ~¼ cup of the batter onto the griddle.  Cook until bubbles appear on the surface of the pancake and the edges appear dry.  Flip and cook the other side. Continue this until all the batter is used up. Serve immediately with the drippiest natural peanut butter you can find and a big drizzle of pure maple syrup, and/or Healthy Peanut Butter Icing.