John Myers
Breakfast, Pancakes: Peanut Pancakes
The perfect breakfast, pancakes: peanut pancakes recipe with a picture and simple step-by-step instructions.
Also:
- 1 pinch Salt
- 6 tbsp Milk
- 2 tbsp Maple syrup
- 2 tbsp Peanut butter
- 70 g Spelled flour
- 30 g Sweet lupine flour
- 1 tsp Tartar baking powder
- 2 tsp Coconut oil
- 2 tbsp Salted peanuts
- 2 tbsp Maple syrup
- 1 tbsp Peanut butter
- Separate the eggs and whip the egg whites with a pinch of salt until stiff. Mix egg yolks with milk, maple syrup and peanut butter until creamy. Mix both types of flour with baking powder and stir briefly into the dough. Finally, carefully fold in the egg whites.
- Heat coconut oil in a pan and fry about 3 small pancakes at a time over medium heat. As soon as bubbles appear on the top of the dough, turn.
- The amount makes about 8 pancakes. To serve, drizzle with liquid peanut butter and more maple syrup as desired. In addition, sprinkle with chopped salted peanuts.
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