OatFlourPancakeswithPBfitMapleSyrup

Name: Oat Flour Pancakes with PBfit Maple Syrup
Prep time: 20 min
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 2 cups BBF Oat Flour; 2 tsp baking powder; 1/4 tsp salt; 1 Tbsp sugar, optional; 2 eggs; 1 1/2 to 2 cups milk; 2 Tbsp melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

1 hr 20 min

337,
Calories: 13g,
Fat: 12g,
Protein: 41g
Carbs

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SERVINGS

Ingredients

2 cups BBF Oat Flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 Tbsp melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil

Directions

1.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.
2.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.
3.Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
4.PBFit Maple Syrup
5.Cal 323 Fat 6 Carb 42 Fiber 8 Protein 20, Servings 2
6.1/2 cup PBFit Powder
7.1/4 cup maple syrup
8.Fresh Raspberry Topping:
9.Cal 83 Fat 0 Carb 20 Fiber 4 Protein 0, Servings 2
10.1 cup fresh raspberries
11.2 Tbsp Raspberry jam
12.Stir to combine and smash raspberries. Top on pancakes and drizzle with maple PBFit syrup.
13.Enjoy your Oat Flour Pancakes with PBfit Maple Syrup!