Peanut Butter Cookie Pancakes (Gluten-Free And Vegan)

• 1/4 cups Oat Flour
• 1/4 cups Sweet Rice Flour
• 1-1/2 Tablespoon PB2 Or Peanut Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 Tablespoon Ground Flax Seed
• 1/2 cups Almond Milk
• 1 teaspoon Vanilla
• 1-1/2 Tablespoon Peanut Butter

1. In a medium-sized bowl whisk together the flours, baking powder, salt and flax seed. Stir in the milk, vanilla and peanut butter and whisk until a smooth batter forms. Do not over mix.
2. Heat a griddle or pan over medium heat while batter rests. Lightly grease the pan with a thin coat of oil. Once pan is hot dollop heaping tablespoons of batter into the pan, making sure you don't crowd the pan. Let the pancakes cook for 1-2 minutes, or until browned on the bottom. Flip and let them cook for another minute. Remove the cooked pancakes from the griddle and repeat cooking the rest of the batter.
3. Serve warm with bananas, honey, more peanut butter, or jam.
4. Recipe adapted from the book "Baked Doughnuts for Everyone" by Ashley McLaughlin.

ubc, ubc, flour, baking powder, ubc, ground, almond milk, vanilla, peanut butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/peanut-butter-cookie-pancakes-gluten-free-and-vegan/ (may not work)