I’m not the best baker, in fact I’m pretty bad at it. It’s an exact science, you need to measure, have the exact ingredients. Just not how I usually operate in the kitchen. With baking, you are balancing acids with bases and when you miss a step, the whole thing falls apart. No thanks!

But you don’t get better at something unless you practice, right?! What better venue and day to do that then at home on a Saturday, one of my favorite days of the week! So I decided to try some vegan pancakes for breakfast…knowing I wanted peanut butter to add some protein punch. Well, they came out delicious & I followed my own recipe, that I actually wrote down, so am passing it on to you!

Enjoy!

Vegan peanut Butter Pancakes

2 ripe bananas

1/4 tsp baking soda

2 tablespoons raw coconut flakes

2 pinches of sea salt

1 tablespoon chunky, natural peanut butter (I use earth balance)

1/2 cup of wheat pastry flour

A sprinkle of cinnamon

1/4 tsp vanilla

2 tablespoons warm water

Mash bananas in a big bowl, add peanut butter, cinnamon, salt, vanilla, coconut, baking soda, flour. Mix with a whisk until blended. Add warm water and mix.

Get a pan really hot, grease with vegan butter/spray. Dolup about 1/4 cup cakes onto the skillet and cook 3-5 minutes per side.