Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 5 pancakes

Ingredients:

• 1/3 cup creamy nut butter (no stir nut butter works best)
• 2 large eggs (or 3 small)
• 2 tsp baking powder
• 1/2 Tbsp flax meal or 1 tsp psyllium powder

Optional mix ins or toppings:

• 2-3 tsp chia seeds to increase plant protein
• dark chocolate stevia chips (Lily’s brand), nuts, etc.

Nutrition:

Serving Size: 2.5 pancakes Calories per serving: 319

Total Fat: 25.6g Cholesterol: 186mg Total Carbohydrate: 12.1g

Sugars: 1.8g Saturated Fat: 3.1g Sodium: 82.6mg Dietary Fiber: 4.6g

Protein: 14.5g Iron:3.1mg

Credit to Lindsay Cotter

Instructions:

• Pre-heat pan or griddle over medium heat
• Place all ingredients in a large bowl. Use a blender (hand blender or one with whisk attachment) to blend everything together until nut butter is combined with eggs and batter is smooth- about 1 minute. (incorporating air into flourless pancakes makes them light and fluffy)
• Before adding the batter to a pan, add coconut oil (~1/2 Tbsp)
• When hot, pour 1/4 cup to 1/3 cup scoop of batter onto pan or griddle and cook until edges start to brown and bubbles form in the middle
• Flip pancakes over and cook until brown and cooked through. Repeat with rest of batter

*Makes around 4-5 medium pancakes or 7-9 silver dollar pancakes