Nut butter and eggs make fine substitutes for flour in these pancakes. The pancakes cook up light, flavourful and slightly creamy, and with 10 grams of protein per serving, they’ll keep you full for hours. Drizzle them with a bit of honey for a sweet taste if necessary, but remember to watch your sugar intake—especially for breakfast.
You can use either Peanut or Almond Butter in this recipe.
1 TbspPeanut Butter
1/2 Tbsp Olive Oil
Cook pancakes for 2 minutes and then flip with a spatula. Cook an additional 2 minutes, or until the pancakes are golden brown.
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