You know when you have such a tasty breakfast planned that you go to bed thinking about it? Well these chocolate espresso peanut butter pancakes are one of those breakfasts. Plus, anytime we can combine breakfast’s two greatest features – pancakes and coffee – we’re stoked.
1 Organic free range egg
1 Tbsp. organic butter or ghee
½ Cup unsweetened vanilla almond milk
1 Tbsp. maple syrup or raw honey
1 Tsp baking powder
½ Tsp baking soda
1 Tbsp. Yumbutter Chocolate Espresso Peanut Butter + plus extra for topping
Pinch of salt
½ Tsp pure vanilla extract
½ Cup oat flour
¼ Cup coconut flour
1. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil or butter shouldn’t smoke when it makes contact with the surface.
2. To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted butter or ghee, maple, Yumbutter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
3. Next add oat and coconut flower and stir until just combined. Let batter rest for 5 minutes.
4. Lightly grease your griddle and pour scant ¼ cup measurements of the batter onto the griddle. There should be 6 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
5. Cook for 1-2 minutes more on the other side and then top your Chocolate Espresso Peanut Butter Pancakes with more Yumbutter and a light drizzle of maple syrup, or whatever else you please.