Peanut Butter Banana Pancakes

DIFFICULTY: EASY
TOTAL TIME: 20 MINUTES
SERVES: 10 PANCAKES
MACROS PER PANCAKE:

INGREDIENTS: 

• 1 TABLESPOON COCONUT OIL (OR EXTRA VIRGIN OLIVE OIL) 
• 1 CUP WHOLE WHEAT FLOUR
• 1/4 CUP COCONUT FLOUR
• 1/2 TEASPOONS BAKING POWDER
• 1/4 CUP COCONUT SUGAR
• 1 PINCH SALT
• 1 SCOOP BEAM SALTY PEANUT BUTTER WHEY PROTEIN
• 1 MASHED BANANA
• 1/2 CUP NATURAL PEANUT BUTTER (JUST PEANUTS & SALT) 
• 1 1/3 CUP MILK OF CHOICE (UNSWEETENED ALMOND MILK FOR THIS RECIPE)
• 1 TEASPOON VANILLA EXTRACT 

DIRECTIONS: 

1. HEAT OIL ON AN ELECTRIC GRIDDLE OR LARGE NONSTICK SKILLET OVER MEDIUM/HIGH HEAT
2. WHISK TOGETHER WHOLE WHEAT FLOUR, COCONUT FLOUR, BAKING POWDER, COCONUT SUGAR, SALT, AND BEAM PROTEIN IN A LARGE BOWL
3. IN ANOTHER BOWL, WHISK TOGETHER MASHED BANANA, PEANUT BUTTER, MILK, AND VANILLA EXTRACT UNTIL FULLY MIXED
4. ADD WET INGREDIENTS TO DRY INGREDIENTS AND MIX TOGETHER 
5. SCOOP 1/4 CUP OF BATTER ONTO PREHEATED GRIDDLE ADN COOK 2 MINUTES UNTIL BUBBLES START TO FORM ON TOP AND BOTTOM IS GOLDEN
6. FLIP PANCAKE AND COOK AN ADDITIONAL 2-3 MUNTES UNTIL OTHER SIDE IS GOLDEN BROWN
7. REPEAT TO CREATE DESIRED NUMBER OF PANCAKES 
8. SERVE PANCAKES WARM AND TOP WITH DRIZZLE OF PEANUT BUTTER, CHOPPED BANANA, AND MAPLE SYRUP (IF DESIRED)
9. ENJOY!