These amazing Gluten Free Peanut Butter and Honey Pancakes will make you jump for joy early in the morning with their crisp outer shell and light and fluffy centers. Drizzle with some honey and top with Cool Whip for an indulgent breakfast treat.
Guess who has internet?
Guess who has her house unpacked?
Guess who has her kitchen organized???
Me, Me, MEEEEEE!
I’m slowly but surely getting back to real life…as real as it can be living on a tropical island in the middle of the ocean. Well DUH, Brielle, of course an island is in the middle of the ocean. That’s a bit repetitive.
But seriously! Can we all just take a moment to freaking jump for joy???! I cannot tell you how good it feels to have my things finally arrive here in Hawaii and be totally UNPACKED. Yes, we are 100% unpacked, organized, pictures hung and all…in a matter of FOUR DAYS! Man, I must have really been desperate to live normally after so much change.
I regretfully admit that I have acted like a psycho slave driver for the past four days, ordering Ben and the kids around so I could get everything in place. Shamefully, I ignored my children for a solid two days straight and viewed Ben as nothing more to me than free labor since Monday. He’ll thank me later.
But, even before all of our boxes arrived, I received a package almost as exciting in the mail. Not a surprise or anything unexpected; just an entire package full of gluten free flours I had ordered to replace all the half used bags I had to trash back home.
Let the BAKING begin!!!
The first order of business using my new merchandise was whipping up a hot breakfast for Braelyn. This kid loves pancakes and the poor deprived child (major exaggeration) hadn’t had a short stack for over a month. Between living out of a hotel for two weeks (eating cold cereal) and living in our home for two weeks with no gluten free flours (eating more cold cereal), there was nothing more to offer than COLD CEREAL!
You should have seen the look of pure joy on her face the next morning when I busted out my one cheap mixing bowl and my one cheap frying pan declaring, “PANCAKES FOR BREAKFAST!”
She could hardly wait the 10 minutes it took to whip them up.
Annnnnd then I realized something…a big mistake…I almost ruined breakfast…
How could I have overlooked this significant detail??? It’s a good thing I opted to make peanut butter pancakes because what goes better with peanut butter than HONEY?! Who needs syrup when you can drizzle these fabulous flapjacks with a little bit of honey and a dollup of Cool Whip?
These Gluten Free Peanut Butter n’ Honey Pancakes offer some real competition for any other pancake out there. In fact, I’m gonna go out on a limb and just say that these pancakes may just be the best there ever was or ever is as far as pancakes are concerned. Yes, they are that good.
Just imagine a slightly crisp crust (I cooked them in some melted butter) with a super light and fluffy center. Pockets of crunchy peanuts. A touch of honey sweetness. And last but not least, a spoonful of chilled Cool Whip to top it all off.
But really, if you leave off the Cool Whip, these peanut butter pancakes are quite healthy. They are high in protein from the crunchy peanut butter, coconut flour, and almond flour. They are low in refined sugar since they are mainly sweetened with honey. And they are high in fiber, again from the coconut flour. And in addition to all that good nutrition, these babies keep you full and fueled all morning long. No guilt there!
Both my kids and Ben inhaled these pancakes, asked for seconds, and ate the leftovers the following day. I’m pretty sure that right there equals one successful recipe.
Let’s see what you think!
What are your essentials when moving?
- 2 eggs
- 3 tablespoons sugar
- ¼ cup chunky peanut butter (not natural)
- 1 teaspoon vanilla
- 1 cup skim milk
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- ½ cup coconut flour
- ½ cup potato starch
- ⅓ cup almond flour
- 2 tablespoons tapioca starch
- 1½ tablespoons butter, melted
- additional butter for frying
- Optional toppings:
- peanut butter
- Cool Whip
- honey roasted peanuts
- In a large mixing bowl or stand mixer, beat on low speed the eggs, sugar, peanut butter and vanilla until smooth. Set aside.
- In a separate smaller mixing bowl, sift together the baking powder, baking soda, salt, xanthan gum, coconut flour, potato starch, almond flour, and tapioca starch.
- Add half the dry ingredients to the egg mixture and mix on low until combined. Add milk and mix until smooth. Add remaining dry ingredients and mix until incorporated. Add melted butter and mix until smooth. Let sit for five minutes to absorb moisture.
- Heat a skillet over medium low heat (4 out of 10) or to 350 degrees. Melt butter over skillet to avoid sticking and drop about ¼ cup of batter for each pancake. Cook for about three minutes until edges are set and middles are bubbling. Flip and cook an additional two minutes or until cooked through. Continue with remaining batter, adding more butter to the pan as needed.
- Serve warm with a drizzle of honey, whipped cream, bananas, and honey roasted peanuts.