Peanut Butter Pancakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Flip and Finish Cooking: Turn the pancakes over carefully and cook for an additional minute until cooked through and golden on the underside.
- 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
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