i woke up desiring pancakes...but not just any pancakes, i wanted pancakes with peanut butter. my brain rewound back to a drive i made a few months back where a podcast i was listening to delved into the discovery and testing of a recipe that rosa parks had jotted down years ago. i searched google and was pleased to see it come up on food 52. if you don't follow my instagram or know me personally, you might not know that i live a predominantly sugar-free and gluten-free lifestyle. there are plenty of exceptions (i work in food more days than not), but i keep it pretty clean in my home kitchen. here's my take on the featherlite pancakes:
1/2 c almond flour
2 tbsp baking powder
1/2 c spelt or oat flour
1/2 tsp (less) himalayan pink salt
1 1/4 c almond milk (i like califa farms unsweetened the most)
1/3 c natural peanut butter (i use smooth with nothing added)
1 tbsp butter for skillet
**in a large mixing bowl, combine dry ingredients. whisk in egg, milk, and peanut butter. heat skillet and add butter to pan. cook each pancake for about 2 minutes or until bubbles appear on surface. flip and cook for two minutes on reverse side. repeat with the rest of the batter.
**serve with apple butter to add in a little sweetness!