It’s fun playing around with unusual ingredients, especially with different kinds of flour, as the results can vary so much! I had a play around with peanut flour for the first time recently, and it turns out it works perfectly in pancakes and waffles as it gives the illusion of peanut butter flavour without the consistency issue, and allows you to add even more peanut butter on top (not that that was ever in question of course).
I recommend Sukrin peanut flour – it’s the one I’ve been using and I love it! It’s available from Sainsbury’s and Whole Foods London. They have a whole range of interesting flours that you can experiment with too!
I’ve tested this recipe as both pancakes and waffles, and both turned out so well!
25g peanut flour
25g wholewheat/gluten free flour of choice
2 tbsp sweetener (I use a stevia blend, but coconut sugar works well too)
1 egg equivalent
100mL almond milk
Toppings of your choice
What to do:
- Place the ingredients into a blender in the order shown and blend until smooth. Alternatively, mash the banana and then mix everything in a bowl
- Either place the mixture into your waffle maker, or add a small amount of oil to a pan on medium heat, and spoon the mixture to make pancakes. I like my pancakes small and fluffy so I use around 2 tbsp of mixture at a time, flipping them once bubbles start to form on the top
- Enjoy with your choice of toppings!
This recipe post was sponsored by Sukrin. As always all opinions and content remain my own.