Peanut Butter Jelly Pancake stack
Ingredients:
1 banana (around 100g)
2 egg whites
1 tbsp coconut flour
2 tbsp oat flour
2 tbsp whole wheat flour
2 tbsp almond milk
1 tsp coconut sugar
0.7 tsp baking soda
1 tbsp pb2 (or regular peanut butter but then the calories don't match)
Method: Mash the banana with a fork then add all ingredients except the egg whites, pbs and milk.
Beat the egg whites in a separate bowl with a electric handmixer until fluffy (around 1-2 minutes)
Carefully pour in the egg whites in the bowl with the other ingredients and fold carefully with a spoon until all ingredients are mixed (don't stir too rough that will destroy the fluffyness) Add pb2 and almond milk and stir.
Put the batter on a pan greased with coconut oil on low-medium heat and flip.
Build a stack and create 2 layers with regular sugar free peanut butter and 2 layers with Sugar free raspberry jam (click on the link to come to the recipe for the jam) If you don't care about the calories just add more jam and peanut butter, yum!
I used 2 tbsp peanut butter (around 200kcal) and 2 tbsp sugar free jam.
Calories for just the pancakes: 297 calories.
Put the batter on a pan greased with coconut oil on low-medium heat and flip.
Build a stack and create 2 layers with regular sugar free peanut butter and 2 layers with Sugar free raspberry jam (click on the link to come to the recipe for the jam) If you don't care about the calories just add more jam and peanut butter, yum!
I used 2 tbsp peanut butter (around 200kcal) and 2 tbsp sugar free jam.
Calories for just the pancakes: 297 calories.
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