Up until the last handful of months, pancakes were always a strictly weekend indulgence for us. On Sunday mornings, Aaron would do his best to catch up on sleep and I would wake up at my usual time (because the dogs don’t care if it’s the weekend!) and start making us breakfast—always a big stack of pancakes and sliced fruit, with coffee for Aaron and some sort of tea for me.
That breakfast tradition got put on hold this summer when our slow Sunday mornings were replaced with puppy training classes with Mousse, and there wasn’t enough time for sleeping in, let alone making pancakes. Instead of forgoing our pancake ritual altogether (and breaking Aaron’s pancake-loving heart), I decided to move pancakes to Thursday evenings, now affectionately known as “Breakfast for Dinner Night” at our house.
Sometimes I’ll make my original favorite pancakes recipe, other times it’s banana protein pancakes, but for the last month we’ve been all about these easy peanut butter protein pancakes. They’re an adaptation of our beloved banana pancakes recipe, but even more filling because of the high-protein peanut butter and chickpea flour combination. They’re simple and wholesome, with only seven ingredients and no protein powder (I try to save that for smoothies).
To keep these grain-free but still fluffy, I mix up a quick chia seed “egg” for light, cake-y, peanut butter protein pancakes that are so filling, even Aaron can’t eat more than 3 or 4 at a time. Another thing I love about this recipe is that it’s totally weeknight appropriate—just quickly mix up the batter in your blender, then pour it straight into your pan. Super minimal dish-washing and pancakes on a weekday…you really can have it all.
- 1 chia "egg" (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
- 1½ cups almond milk
- 1½ cups chickpea flour
- ⅓ cup creamy salted peanut butter
- 1 tablespoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- coconut oil, for greasing the pan
- for serving (optional): fresh fruit, nuts/seeds, chocolate chips, pure maple syrup
- Prepare the chia egg by combining the ground chia seeds and warm water. Set aside for 3 minutes to thicken.
- In a blender, add the prepared chia egg, almond milk, chickpea flour, peanut butter, baking powder, vanilla, and salt. Blend until smooth.
- Heat a large, non-stick frying pan over medium-low heat. Lightly grease the pan with coconut oil and pour the pancake batter (about ¼ cup at a time) onto the pan. Cook the pancakes for 2-3 minutes per side. You'll know the pancakes are ready to be flipped when little bubbles form and hold their shape.
- Serve with your favorite toppings.
To increase the protein even more, use organic soy milk instead of almond milk.
These freeze really well if you’d like to make a batch to enjoy throughout the week. Once frozen, just pop ’em in the toaster and you’re good to go!
Adapted from my Banana Protein Pancakes recipe.