peanut butter pancakes

This recipe is like a bowl of oatmeal in pancake form! Light, fluffy and packed with protein; these pancakes are the perfect pre- or post-workout snack and also great for meal prep.

Peanut Butter Protein Pancakes

egg whites*

organic rolled oats

baking powder

peanut butter

cinnamon

banana (quartered and sliced)

Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and mix until you have a batter.

Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).

Sprinkle in remaining chopped banana (or any other stir-in you prefer!).

Once the pancakes firm and set up (this will take two minutes) flip and cook for another minute or until cooked through. Enjoy!

https://content.jwplatform.com/videos/p2aj3Id4.mp4

These peanut butter protein pancakes are made without protein powder and are as nutritious as eating a bowl of oatmeal in pancake form!  They are made with organic rolled oats, peanut butter, egg whites, cinnamon, baking powder, and banana.

PEANUT BUTTER PROTEIN PANCAKES | without protein powder

Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan &amp; Gluten-Free breakfast recipe is made with only 6 ingredients.

Vegan Peanut Butter Chocolate Chip Pancakes

sea salt

natural creamy peanut butter

maple syrup

milk

vanilla extract

chocolate

Dry Ingredients

whisk the oat flour, baking powder, and salt together in a bowl until evenly combined. Set aside.

Wet Ingredients

mix the peanut butter, maple syrup, and vanilla (optional) together, then slowly pour in the dairy-free milk while whisking rapidly. Continue to whisk until the peanut butter has emulsified into the milk, then pour the wet ingredients into the bowl of dry ingredients. Mix well until a uniform batter forms &#8211; it may look slightly lumpy, but that&#8217;s okay.

Cook

Pre-heat a nonstick skillet or large griddle over medium heat. If your skillet is old or not non-stick, it&#8217;s best to lightly grease it with a cooking spray, dairy-free butter, or oil. Use a 1/4 cup measuring scoop to pour the pancake batter onto the skillet, making as many pancakes as you can fit. Sprinkle chocolate chips over each pancake. Cook for 3 to 5 minutes, or until the edges appear firm and slightly golden. Then use a spatula to carefully flip each pancake and cook for an additional 1-2 minutes. Repeat until all of the pancake batter has been used, transferring the pancakes to a cooling rack once cooked, or to a tray in an oven at 200F to keep warm.

Serve: 

warm, and as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as desired.

The addition of PB in pancakes is a genius idea. They are easy to make and delicious. I highly recommend!

I made these pancakes this morning with blueberries instead of chocolate chips, and they were delicious! The oat flour makes them very soft and fluffy. I love how simple and affordable the ingredients are too! I'll be making these pancakes again and again.

Omg I just made these for breakfast and they are absolutely delicious! They melt in your mouth and have such a fluffy texture, and the peanut butter takes it to the next level. Thank you for the wonderful recipe Caitlin :)

Best pancakes ever! Perfect balance of peanut butter and chocolate.

Oh my God these are so good! I’m not a huge pancake person, but every now and then I get a craving for them. This is my go-to recipe for when the pancake cravings hits! They’re like eating a gigantic, fluffy cookie. I didn’t even feel the need to put anything on them, they’re perfect as is!

These are so fast to make and tasted delicious, made mine with almond butter and definitely recommend!

Ok, this recipe is PERFECTION as written! Probably my go to lazy meal! Few things I do to make it even easier: 
1. I blend all my dry ingredients together in my ninja cup blender (like, at the same time im blending my full oats into flour). I then dump my dry into a bowl
2. I put the remaining wet ingredients into the same (now empty) blender- so much easier than whisking in the PB by hand! 
Also, to bump up the protein, I sometimes will do 3/4C oats and 1/4 vital wheat gluten or a scoop of protein powder! All versions tatse great! 
Thanks again for another great recipe! You're my fav recipe developer! 😁

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Top 2 peanut butter pancakes recipes from across the web

The most viewed peanut butter pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Protein Pancakes

Vegan Peanut Butter Chocolate Chip ...

The most viewed peanut butter pancakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine