I’m a total sucker for pancakes. There’s no end to what you can top them with: maple syrup, peanut butter, chocolate syrup, coconut whipped cream, applesauce, yogurt or fresh fruit.
These pancakes are relatively easy to make. All you need is what you probably already have in your pantry and a few other cheap ingredients.
These pancakes are packed full of heart-healthy protein and carbs, making it a great after workout breakfast.
These pancakes are amazing with the maple peanut butter sauce. It’s gooey and delicious. It made the already incredibly delicious pancakes even better, which I didn’t think was even possible.
I used to come home after school and eat peanut butter by the spoonful right out of the jar. I sure am glad that I grew out of that… for my stomach’s sake. But, sometimes a girl just needs a few spoonfuls of peanut butter. When you’re having peanut butter cravings, like I have pretty much every day, try making these protein-packed pancakes. It works like a charm.
This recipe is enough for 2-3 people. I split this stack with my dad, but it was hard for us to finish all of it. It’s very filling, so you may want to stick to 2 small pancakes per person.
These amazing pancakes are:
Soft
Fluffy
Hearty
Filling
If you like peanut butter (who doesn’t?!) and pancakes, you’ll love this as much as I did! Enjoy!
- ¾ cup whole wheat flour
- 1 Tablespoon coconut sugar
- 2 Tablespoons PB2 powder
- 1¼ teaspoon baking powder
- pinch of salt
- ½ medium very ripe banana, mashed
- ½ cup unsweetened almond milk
- 1 large egg
- ½ teaspoon pure vanilla extract
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons peanut butter
- Preheat oven to 250 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, mash banana.
- Add almond milk and banana to dry ingredients.
- In a medium bowl, whisk egg. Pour egg, and vanilla into batter.
- Melt coconut oil in the microwave or oven. Pour melted coconut oil and peanut butter into batter and stir until combined.
- Heat olive oil in a frying pan or griddle over medium-low heat.
- Pour a heaping ¼ cup batter in at a time. Cook until bubbles form (2-4 minutes.) Flip and cook the other side until lightly browned (2-3 minutes.) Once done, add to lined baking sheet and keep warm in the oven. (Do this with each pancake.)
- Repeat with remaining batter (should make 6 small pancakes.)
- Serve warm with warmed peanut butter maple syrup.
- To make syrup, melt 2 Tablespoons peanut butter in the microwave for 25 seconds. Stir in 2 Tablespoons maple syrup and 1 Tablespoon milk. Pour over pancakes.
If you're not looking to be super full, try splitting it up between 3 people.
