Pancakes With Peanut Butter and Strawberries Recipe

Spread with creamy peanut butter and topped with fresh strawberries and chopped nuts, it’s the breakfast dreams are made of.

Ingredients: 

• 3 tbsp almond milk, unsweetened
• 4 tbsp almond flour
• 1 medium egg
• ¼ tsp baking powder
• 2 drops vanilla extract
• 4 drops stevia liquid
• 1 pinch salt
• 1 tbsp olive oil
• 1 tbsp peanut butter
• ⅓ cup strawberries
• 1 tbsp peanuts, unsalted
• 2 tsp psyllium husk powder

Instructions: 

1. Beat the egg with almond milk, almond flour, baking powder, vanilla extract, stevia, and salt in a bowl until well combined.
2. Mix in the psyllium husk powder. Let the mixture sit for 5–10 minutes to thicken up.
3. Heat the olive oil in a nonstick frying pan over medium heat. Pour about 2.5 tbsp of the batter into the pan for each pancake. Cook on one side for 2–3 minutes until bubbles form on the surface. Then, flip over the pancakes and cook for a further 2–3 minutes or until browned.
4. Serve the pancakes on a plate with peanut butter, strawberries, and peanuts. Enjoy!