1 1/3 Cups Gluten Free All Purpose Flour
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Almond Milk
2 Tablespoons Justin’s Nut Butter (Peanut or Almond)
2 Tablespoons Coconut Oil (melted)
Justin’s Peanut Butter Cup (optional)
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, milk, nut butter and oil.
- Stir wet ingredients into dry ingredients until smooth. Spoon approximately ⅓ cup pancake batter onto hot griddle. Flip when bubbly and edges are golden brown.
- Serve with a drizzle of nut butter and, if you’re feeling extra nutty, top with a peanut butter cup.