3/4 c flour
3/4 c PBfit®
2 tsp baking powder
1 c almond milk
1 large egg
2 tsp BBF Organic Agave
2 Tbsp Greek yogurt
1. Combine the flour, PBfit Freeze Dried Peanut Butter Powder, and baking powder into a bowl and sift the ingredients together.
2. Add the almond milk, egg, BBF Organic Agave, and Greek yogurt into the same bowl and whisk until smooth.
3. Heat a lightly oiled nonstick skillet on medium-high heat.
4. Measure out 1⁄4 cup of pancake batter and pour into pan. When pancake starts to bubble on top, flip and cook for 60 seconds.
5. Top with freshly sliced fruit and syrup!