1-Bowl Peanut Butter Protein Pancakes
User Reviews
4.5
93 reviews
Excellent
1-Bowl Peanut Butter Protein Pancakes
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Fluffy, light, and packed with fiber, these pancakes are the perfect way to kick off the weekend! They come together in only 20 minutes with just 1 bowl.
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Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 Tbsp water (to make flax egg)
- 1/2 cup unsweetened plain almond milk
- 1/2 tsp apple cider vinegar or lemon juice
- 1 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1 Tbsp natural salted peanut butter* (crunchy or creamy // or sub almond butter)
- 1 Tbsp coconut oil, melted (or sub olive or avocado oil // plus more for greasing griddle)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch sea salt
- 3/4 cup gluten-free oat flour (ground from gluten-free rolled oats)
FOR SERVING optional
- vegan butter
- peanut butter
- sliced banana
- maple syrup
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Instructions
- Prepare flax egg by adding flaxseed meal and water to a large mixing bowl and letting it sit for a minute or two to thicken.
- To a measuring cup (or small bowl), add almond milk and apple cider vinegar (or lemon juice) and stir gently to combine. Set aside to "curdle."
- To the flax egg, add maple syrup, vanilla extract, peanut butter, and melted coconut oil and whisk to combine.
- Slowly add in almond milk mixture while whisking. Add baking soda, baking powder, and salt, and whisk to combine.
- Next, add oat flour and stir until just combined. Let batter rest while preheating griddle (about 5 minutes). The batter will be thick once it rests, but that’s a good thing! However, if it’s too thick for your liking, thin with a little almond milk and stir.
- Preheat an electric griddle to medium heat (about 350 degrees F), or use a large skillet on the stovetop (seasoned cast iron works great!). You want the surface to be hot but not screaming hot — oil shouldn’t smoke when it makes contact with the surface.
- Once hot, lightly grease your griddle with coconut or avocado oil and pour on scant 1/4-cup measurements of the batter. Flip when bubbles appear in the middle and the edges are slightly dry, being careful not to burn. Reduce heat if browning too quickly.
- Cook for about 2 minutes more on the other side, then plate. Top with desired toppings, such as vegan butter or more peanut butter, banana, and a light drizzle of maple syrup.
- Best when fresh, though leftovers will reheat well the next day in the microwave or oven. See notes for freezing instructions.
Notes
- *For best results, use natural salted peanut butter made from just peanuts and salt. It will be quite runny — not thick — straight out of the jar. Most store-bought peanut butters are thick, contain unnecessary ingredients, and are unnaturally sweetened. *To freeze, arrange pancakes on a parchment-lined baking sheet and freeze until completely firm. Then store in a freezer-safe bag or container. Reheat in the toaster or microwave for best results. *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Show Details
Serving
1pancakes
Calories
99
(5%)
Carbohydrates
10.8g
(4%)
Protein
2.9g
(6%)
Fat
5.1g
(8%)
Saturated Fat
2.3g
(12%)
Sodium
224mg
(9%)
Potassium
36mg
(1%)
Fiber
1.6g
(6%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 6(pancakes)
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1pancakes | |
| Calories | 99 | 5% |
| Carbohydrates | 10.8g | 4% |
| Protein | 2.9g | 6% |
| Fat | 5.1g | 8% |
| Saturated Fat | 2.3g | 12% |
| Sodium | 224mg | 9% |
| Potassium | 36mg | 1% |
| Fiber | 1.6g | 6% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
93 reviews
Excellent
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