2 cups BBF Oat Flour
2 tsp baking powder
¼ tsp salt
1 Tbsp sugar, optional
1 ½ to 2 cups milk
2 Tbsp melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on a griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, the first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until the second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
PBFit Maple Syrup
Prep time 5 minutes
Cal 323 Fat 6 Carb 42 Fiber 8 Protein 20
½ cup PBFit Powder
¼ cup maple syrup
Mix till combined if too thick add more maple syrup or if you desire more peanut flavor add more PBFit.
Fresh Raspberry Topping:
Prep 5 minutes
Cal 83 Fat 0 Carb 20 Fiber 4 Protein 0
1 cup fresh raspberries
2 Tbsp Raspberry jam
Stir to combine and smash raspberries. Top on pancakes and drizzle with maple PBFit syrup.