Peanut butter fans will love these! This gluten-free pancake stack is packed with protein & high in fibre. It an be whipped up really quickly for a deliciously satisfying & filling breakfast.
Tip: If you're watching the calories or want to take the fat content of the dish down a bit - just serve with less peanut butter or use powdered peanut butter mixed with a little water.
Macros per serving:
429kcal / 31g protein / 38g carbs / 18g fat / 10g fibre
125g egg whites
20g Powdered Peanut butter (such as PB2 or PPB) - you can subsitute this for a tsp of peanut butter but this will take the fat content up slightly (or take it from the "serving" peanut butter).
2.5g coconut oil (or other cooking oil of choice).
30g smooth natural peanut butter (I used Whole Earth Smooth Organic - from Tesco).
1 x sugar free raspberry jelly pot (I used Hartley's 10kcal jelly - again from Tesco).
1. In a blender mix egg whites, banana & powdered peanut butter (if you don't have a blender you can still make these the mix just won't be as "fluffy").
2. Preheat coconut oil in non stick pan on medium heat - pour in pancake mix. For perfect pancakes make sure the heat is not too high - this will stop the pancake sticking or burning on the outside before the middle is cooked through. You'll know when it's time to flip the pancake when you wobble the pan & the mix looks stable & "jelly like" i.e. no longer really runny on top.
3. Flip & cook other side until completely cooked through. Meanwhile melt peanut butter in microwave.
4. Serve with jelly & drizzle over the warm melted peanut butter.
Tip: If you find the cold jelly with the warm pancakes a bit odd - try warming it in the microwave for 30secs!