Peanut Butter Protein Pancakes
Need a healthy pancake recipe in time for Pancake Day? Or just need pancakes?
I got you.
This simple recipe is gluten-free, high-protein and can easily be made dairy-free by substituting
for a non-dairy protein powder (there are plenty of vegan brands out there nowadays).These pancakes taste decadent but are surprisingly macro-friendly.
You probably know by now that peanut butter is basically my favourite thing on this Earth (sorry Kyle). My go-to is Pip & Nut because this is honestly the best peanut butter I’ve tried (and I’ve searched long and hard, trust me). Apart from having a delicious taste and not containing any additives, their nut butters have the most LUSH creamy texture I have ever known. So much so that I buy it by the kilo (literally).
I also use Quest‘s peanut butter flavour protein powder for extra peanut flavour. The Quest powders are by far the best protein powders to cook and bake with. They’re a blend of whey and casein, so have less of a dry texture when cooked. This also means they work much better in pancakes than pure whey protein. However, you can still substitute for other brands, just note the texture may be a bit more dry.
Scroll down for the recipe!
- 20g oats
- 1 ripe banana
- 1 large egg
- 60g egg whites
- 120ml almond milk (or other preferred milk)
- 1 scoop Quest peanut butter protein powder (or preferred flavour)
- 2 Tbsps powdered peanut butter
- 1 Tbsp Pip & Nut peanut butter (plus extra for topping of course!)
- 2 tsps stevia (or preferred sweetener)
- Add oats into a blender and blitz to form a fine powder.
- Then add all of the remaining ingredients and mix together until well-combined into a smooth batter.
- Place a small non-stick pan (I always use Tefal) over a high heat and line it with a little bit of coconut oil or non-stick cooking spray. Wait for the pan to get sizzling hot.
- Carefully pour in enough batter for your first pancake – it’s up to you whether you prefer a large, thin ‘crepe’ style pancake, or a smaller, thicker American style pancake. I tend to go for a happy medium.
- Allow to cook for about 5 minutes on one side, then flip over (either using a large spatula or some pan-flipping skills) and cook for a further 3 minutes on the other side.
- Repeat for the rest of the batter, lining the pan with a little more oil or spray in between each pancake to prevent sticking.
- Stack ’em high and top with lashings of peanut butter and anything else you like. Try strawberries or strawberry jam for a “PB&J” flavour, or keep the theme going and top with sliced bananas.
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