Who wouldn’t want to start the day with a sweet pizza…loaded with plant protein, topped with homemade jam, drippy peanut butter and ripe, sweet grilled banana??!
I’m sold! Remember the blueberry breakfast pizza…not all that long ago. It was so incredibly delicious I wanted to create another version. This one is completely different…
- Much higher protein
- Fluffier texture
- Cook on the stove top with a little help from a preheated grill to aid flipping!
- And of course the topping combination!
(Before it got a sprinkling…)
This is definitely my new go breakfast, especially the peanut butter protein pancake base. It’s the pancake of my dreams…bigger than my face!
Although softer and fluffier than the blueberry breakfast pizza version it’s still easy to slice up and eat single handedly.
Sitting down to a plate filled (quite literally) with one of these is a sure fire way to put a smile on my face. How could one not smile when greeted by such a pretty and hella tasty picture.
The joy of this version is that it cooks up in under 10 minutes so when you’re shorter on time you can still indulge in a breakfast pizza that will tide you over right the way up until lunch time. The difference the added protein makes is pretty amazing.
I got a little snap happy with this one. I was so delighted with the fact that I’d managed to create a pan pancake so big I wanted to be sure to get a few shots to share and course I overdid it as per usual. I could fill a photo album with the amount of photos I have of this one…
Does anyone else notice the difference when they eat more protein at main meals in terms of keeping hunger at bay?
Peanut Protein Pizza Pancake
Prep Time: 5 minutes
Cook Time: 8 minutes
Keywords: almond milk banana buckwheat flour peanut butter
Ingredients (Serves 1)
- 40g (1/3 cup) high protein peanut flour
- 30g (1/4 cup) buckwheat flour
- 1/2 tsp gluten free baking powder
- 1 tbsp unsweetened apple sauce/puree
- 1 tsp vanilla extract
- 125ml (1/2 cup) unsweetened almond milk
- 2 tbsp drippy smooth all natural peanut butter
- 1/2 a batch of raspberry chia jam
- 1 medium banana sliced
- 1 tsp bee pollen – optional
- 1 tsp desiccated coconut – optional
Whisk together all pancake batter ingredients. Heat a 10inch skillet over a medium heat; once hot pour in batter. Swirl to evenly spread. Cook for 4 minutes on the stove top. Place under a preheated grill for 1-2 minutes – until there is no runny batter on top.
Place back on the stove and with the aid of a spatula gentle flip over and cook for a further 2-3 minutes.
While the pancake cooks for the last couple of minutes grill banana slices.
Flip out on to a plate, and spread with raspberry chia jam. Place banana slices on top, drizzle with peanut butter, sprinkle with coconut and bee pollen and you’re good to go.