Baked Peanut Butter Pancakes

These peanut butter pancakes are so decadent and amazing, and should really be on every brunch menu. They are so delicious, rich, and filling. Best of all, they are truly oil free because these babies are baked instead of cooked in oil or cooked on a scary non-stick surface! Plus they are gluten free and refined sugar free. This is how we made them:

Baked Peanut Butter Pancakes

Ingredients:

2 cups oat flour (or grind your own oats)

1 ½ cups plant milk

½ cup peanut butter

1 flax egg (1 tbsp flax meal + 3 tbsp warm water)

2 tbsp maple syrup

2 tsp baking powder

⅛ tsp salt (optional)

Peanut Butter Date Syrup:

1 cup date paste

2 tbsp plant milk

2 tbsp peanut butter

⅛ tsp salt (optional)

Directions:

Preheat your oven to 350 F.

Mix your flax egg in a small bowl, and let it sit and gel for about 5 minutes.

In a high powered blender, add the oat flour, plant milk, peanut butter, flax egg, maple syrup, baking powder, and salt. Blend until smooth, and then let it sit for about 10 minutes. Since oats are such a great source of soluble fiber, the mix will thicken up a bit as it sits.

Line a baking sheet with a silicone baking mat or parchment paper.

Using a ¼ cup measuring cup, pour the pancakes onto the baking sheet making circles or cute shapes. You should be able to fit about 6 small pancakes onto the pan.

Bake for about 15 minutes, or until the pancakes are cooked all the way through. No need to flip.

Next, let’s make the syrup! In your freshly washed blender, add the date paste, milk, peanut butter, and salt. Blend until smooth.

Serve the pancakes with the peanut butter syrup, and eat up!