1-Bowl Peanut Butter Protein Pancakes
User Reviews
4.5
1-Bowl Peanut Butter Protein Pancakes
Description
The recipe begins by mixing flaxseed meal and water to create a flax egg, then combining it with maple syrup, vanilla extract, peanut butter, and melted coconut oil. Almond milk mixed with apple cider vinegar is added gradually, creating a slightly thick but workable batter when oat flour, baking soda, baking powder, and salt are folded in. Letting the batter rest thickens it further, aiding texture.
Cooking on a medium-heated griddle or skillet results in pancakes with a tender crumb and a gentle rise from the baking agents. Using natural salted peanut butter affects the flavor, providing savory depth and avoiding excess sweetness. The pancakes can be served with vegan butter, additional peanut butter, sliced banana, and maple syrup depending on preference.
Freezing tips involve pre-freezing individual pancakes before storing, and reheating in toaster or microwave maintains texture. The recipe provides a plant-based, protein-rich breakfast or snack option with familiarity and richness from peanut butter and wholesome oat flour.
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 Tbsp water (to make flax egg)
- 1/2 cup almond milk unsweetened plain
- 1/2 tsp apple cider vinegar or lemon juice
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract pure
- 1 Tbsp peanut butter crunchy or creamy // or sub almond butter, natural salted
- 1 Tbsp coconut oil or sub olive or avocado oil // plus more for greasing griddle, melted
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt sea salt
- 3/4 cup oat flour ground from gluten-free rolled oats, gluten-free
FOR SERVING optional
- vegan butter
- peanut butter
- banana sliced
- maple syrup
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
- Use natural salted peanut butter made only from peanuts and salt, as it is thinner and less sweet than most store-bought varieties.
- To freeze, arrange cooked pancakes on parchment paper and freeze until firm, then store in a freezer-safe container or bag.
- Reheat frozen pancakes in a toaster or microwave for best texture.
- Nutrition information is an estimate and excludes optional toppings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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