They look like tiny crab cakes or something. These were so good but so oily from the peanut butter, they browned very quickly and had to be turned once in order to finish cooking without burning on the bottom.
The plan: sub 1 Tablespoon of peanut butter for 1 Tablespoon gluten free flour. This should stabilize the dough a bit more and take a few calories off (they are at about 65 calories each).
These are my homage to Elvis...
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