Peanut Butter Pancakes Recipe

Introduction

Start your day with these delicious protein-packed vegan Peanut Butter Pancakes. They’re quick to make, nutritious, and perfect for a cozy breakfast that both kids and adults will love.

Ingredients

• 2 tablespoons PB2 powdered peanut butter
• ¼ cup oat flour
• ¼ cup sweet rice flour
• ½ teaspoon baking powder
• Dash of salt
• ½ cup coconut or almond milk
• 1 tablespoon brown sugar
• Hint of vanilla extract
• 1 tablespoon vegetable or coconut oil (for cooking)
• For the topping: 2 tablespoons PB2, water, and maple syrup

Instructions

1. Step 1: In a bowl, whisk together PB2, oat flour, sweet rice flour, baking powder, and salt. Set aside.
2. Step 2: In another bowl, stir the coconut or almond milk, brown sugar, and vanilla extract. Add this liquid mixture to the dry ingredients and mix until well combined. Let the batter rest for 10 minutes.
3. Step 3: Meanwhile, prepare the peanut butter syrup by mixing 2 tablespoons PB2 with water and maple syrup. Set aside.
4. Step 4: Lightly grease a pan or flat griddle with a thin layer of oil and heat over medium heat.
5. Step 5: Spoon two heaping tablespoons of batter onto the pan for each pancake.
6. Step 6: Cook until small bubbles form on the surface and the bottom is golden brown, about 2 minutes. Flip the pancakes and cook for an additional minute.
7. Step 7: Serve the pancakes warm, drizzle with the peanut butter syrup, and top with fresh fruit if desired. Enjoy!

Tips & Variations

• For a nuttier flavor, lightly toast the oat and rice flours before mixing.
• Substitute the oat and rice flours with all-purpose or whole wheat flour if preferred.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth and spice.
• Use fresh berries or sliced bananas as toppings to add natural sweetness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. The peanut butter syrup can be refrigerated separately and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, by using oat flour and sweet rice flour as in the recipe, these pancakes are naturally gluten-free. Just ensure your baking powder is gluten-free as well.

Can I use regular peanut butter instead of PB2 powder?

You can substitute regular peanut butter, but since it’s thicker and oilier, adjust the liquid amounts accordingly to get a pourable batter. Using PB2 powder keeps the batter light and less greasy.

Peanut Butter Pancakes Recipe

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★★★★★

4.9 from 143 reviews

These vegan Peanut Butter Pancakes are a delicious, protein-packed breakfast option made with PB2 powdered peanut butter, oat and sweet rice flours, and dairy-free milk. They offer a warm, nutritious start to your day and come with a peanut butter syrup topping that enhances their rich flavor. Perfect for both weekday mornings and relaxed weekends, these pancakes are sure to please parents and kids alike.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Makes approximately 6 pancakes (serves 2-3) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Dry Ingredients

• 2 tablespoons of PB2 Powdered Peanut Butter
• ¼ cup oat flour
• ¼ cup sweet rice flour
• ½ teaspoon baking powder
• Dash of salt
• 1 tablespoon ground flax seed

Wet Ingredients

• ½ cup coconut milk or almond milk
• 1 tablespoon brown sugar
• Hint of vanilla extract
• 1 tablespoon vegetable or coconut oil (for cooking)

Topping

• 2 tablespoons PB2 Powdered Peanut Butter
• Water (amount to mix with PB2 for syrup, approximately 1-2 tablespoons)
• Maple syrup (to taste, approximately 1 tablespoon)

Instructions

1. Mix Dry Ingredients: In a bowl, whisk together PB2 powdered peanut butter, oat flour, sweet rice flour, baking powder, salt, and ground flax seed. Set this dry mixture aside.
2. Add Wet Ingredients: In a separate container, stir together the coconut or almond milk, brown sugar, and vanilla extract. Add this mixture to the dry ingredients and mix until well combined. Allow the batter to rest for 10 minutes to thicken.
3. Prepare Peanut Butter Syrup: While the batter is resting, mix 2 tablespoons of PB2 with water and maple syrup until you achieve a syrup-like consistency. Set this topping aside.
4. Heat Pan or Griddle: Lightly grease a pan or flat griddle with a thin layer of vegetable or coconut oil and heat over medium heat to prepare for cooking pancakes.
5. Cook Pancakes: For each pancake, pour two heaping tablespoons of batter onto the heated pan. Cook until small bubbles form on the top and the bottom turns golden brown, about 2 minutes.
6. Flip and Finish Cooking: Turn the pancakes over carefully and cook for an additional minute until cooked through and golden on the underside.
7. Serve: Serve the pancakes warm, drizzled with the prepared PB2 syrup and topped with fresh fruit if desired. Enjoy your nutritious vegan peanut butter breakfast!

Notes

• You can substitute oat flour with all-purpose flour if needed, but the texture may vary.
• Adjust the thickness of the syrup by adding more or less water as desired.
• Use dairy-free milk like almond or coconut for a vegan-friendly recipe.
• Letting the batter rest improves texture and allows the baking powder to activate properly.
• For a nuttier flavor, toast the flours lightly before mixing.

Keywords: peanut butter pancakes, vegan pancakes, protein pancakes, PB2 recipe, dairy-free breakfast