A yummy peanut butter pancake recipe full of protein and natural sugars. So delicious you’ll want to eat them right out of the pan!
My mom always made chocolate chip pancakes on the weekends for me and my brother. I couldn’t wait to eat them until they were ready, so I just ate them straight off the pan! With today’s recipe, Peanut Butter Pancakes, you’ll want to do the same.
These babies are protein packed and delicious. Plus, they curb my desire for over sweetened pastries. We will be sticking with the oil free route to keep on limiting our processed foods.
Peanut Butter Pancakes
A yummy recipe full of protein and natural sugars. So delicious you’ll want to eat them right out of the pan!
Ingredients
wet ingredients:
- 1 flax egg 1 tbsp ground flax seed, 2 tbsp warm water
- ¾ cup non-dairy milk of choice
- ½ tsp. apple cider vinegar
- 1 tbsp. maple syrup
- 1 tsp. vanilla extract or maple extract
- 2 tbsp peanut butter natural is best
- ¼ cup unsweetened applesauce
dry ingredients:
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup all-purpose flour
toppings:
- fruit bananas, and berries are my favorite
- maple syrup
- melted peanut butter
Instructions
for the batter:
- Create flax egg: mix 1 tbsp ground flaxseed with 2 tbsp warm water in small bowl. Let sit for 5-6 minutes until thickened.
- Create “buttermilk:” mix non-dairy milk and apple cider vinegar in small bowl. Set aside to curdle. (I usually make both the egg and the buttermilk at the same time to sit)
- In large mixing bowl, mix flax egg, maple syrup, peanut butter, applesauce, and vanilla, until combined.
- Slowly add in the non-dairy milk mixture while stirring.
- Sift flour, baking soda, baking powder, and cinnamon into wet ingredients.
- Gently stir to combine. (mixture should be consistency of cake batter)
to cook:
- Preheat non-stick griddle or pan to low-medium heat.
- Pour ¼ cup measurements of pancake batter onto griddle. Spread batter till diatemer of pancake is ~4inches. Cover with glass cooking lid for ~3-6 minutes or until bubbles appear. Remove lid and flip pancake to other side. Cook on remaining side for 2-3 minutes until golden brown or desired doneness is reached. Alternatively, you can use non-stick cooking spray to avoid using the glass lid.
- Repeat with remaining batter.
- Top with fruit, more peanut butter, syrup, or toppings as desired!
Notes
Refrigerate leftovers 2-3 days. To reheat: use griddle, toaster, or microwave.
To freeze: lay out individual pancakes on parchment lined cookie sheet, freeze until solid and place in container or sealed bag of choice. Use within 1 month.
For Gluten Free: substitute gluten free flour blend Bobs Red Mill 1 to 1 works best. Certified gluten free oat flour makes the pancakes more dense as does almond flour.
Natural peanut butter is preferred, if peanut butter is not runny enough to mix into batter, melt for 15 second intervals in microwave until thin and liquidy.