Peanut butter + pancakes. Perfect with chocolate sauce, jam, maple syrup or drizzled with more peanut butter – you won’t believe these Peanut Butter Pancakes are also secretly healthy!
I love peanut butter. And peanut butter at breakfast time? Let’s just say it’s a serious, long-term relationship for me. I’ve had peanut butter on toast every morning for years. Yes – I’ve switched it up a few times changing between peanut butter and honey, then peanut butter and jam – but peanut butter is a constant in my breakfast routine.
So, when I got the idea to add the key ingredient of my weekday breakfast to one of my favorite weekend breakfasts – I knew the result would be perfection. Hello Peanut Butter Pancakes!!!!!!
Now – you’re going to love these tasty pancakes. They have a perfect peanut butter flavor – but you definitely feel like you’re eating pancakes. Fluffy, breakfast pancakes that taste like weekends and make you feel about 5 years old.
So – now for the surprise!!! These pancakes are gluten free, dairy free & have extra protein. They use oats instead of flour (make sure your oats are truly gluten free if you’re following a strict gluten-free diet), almond milk instead of dairy, and the peanut butter adds an extra kick of protein so you’ll be a weekend warrior. So really – since you’re being so healthy you don’t need to reserve these pancakes for Saturdays!!!
If you a true peanut butter lover, you can melt a little peanut butter in your microwave and drizzle it on top to serve. Or you could spread some jam on them. Maybe pour on some maple syrup for a more classic pancake presentation. I also love these with banana slices when I’m wanting a few less calories. Or for a more decadent breakfast??? CHOCOLATE SAUCE!
However you decide to serve them – you’re going to love the peanut butter taste, fluffy pancake texture and secret health kick. Breakfast mission achieved.
These peanut butter pancakes are made with oats & almond milk - so they're a healthy alternative. Delicious with peanut butter sauce, jam or maple syrup.
- 1 cup oats or oat flour
- 1 large egg
- 2/3 cups unsweetened almond milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons oil
- 3 tablespoons peanut butter
- non-stick cooking spray or oil for greasing
If using oats, place oats in a food processor or blender and pulse until they're a fine powder. Add the remaining ingredients and blend until spoon. Or if using oat flour, add all ingredients to the blender and blend until smooth.
Heat an electric griddle to 350F or a large frying pan to medium heat. Grease the griddle lightly with nonstick cooking spray or oil. Pour about 1/4 cup batter onto the griddle or skillet. Allow each pancake to cook on the first side for 2-3 minutes until bubbles form, then flip and continue cooking on the other side for about 2-3 minutes until both sides are golden brown. Repeat until all the batter is used.