7 Ingredient Vegan Peanut Butter Protein Pancakes (Gluten-Free & Grain-Free) | picklesnhoney.com #pancakes #peanutbutter #breakfast #brunch #recipe #grainfree #glutenfree

Peanut Butter Protein Pancakes

7 Ingredient Vegan Peanut Butter Protein Pancakes (Gluten-Free & Grain-Free) | picklesnhoney.com #pancakes #peanutbutter #breakfast #brunch #recipe #grainfree #glutenfree

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.

7 Ingredient Vegan Peanut Butter Protein Pancakes (Gluten-Free & Grain-Free) | picklesnhoney.com #pancakes #peanutbutter #breakfast #brunch #recipe #grainfree #glutenfree

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.

7 Ingredient Vegan Peanut Butter Protein Pancakes (Gluten-Free & Grain-Free) | picklesnhoney.com #pancakes #peanutbutter #breakfast #brunch #recipe #grainfree #glutenfree


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Peanut Butter Protein Pancakes

7 Ingredient Vegan Peanut Butter Protein Pancakes (Gluten-Free & Grain-Free) | picklesnhoney.com #pancakes #peanutbutter #breakfast #brunch #recipe #grainfree #glutenfree

Peanut Butter Protein Pancakes

Gluten Free, Vegan,

Serves: 12 medium pancakes


Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

7 ingredient vegan peanut butter protein pancakes! Just 5 minutes to prep and 2-3 minutes to cook. These pancakes are light, fluffy, and pack in the protein thanks to peanuts and chickpea flour!

7 Ingredient Vegan Peanut Butter Protein Pancakes (Gluten-Free & Grain-Free) | picklesnhoney.com #pancakes #peanutbutter #breakfast #brunch #recipe #grainfree #glutenfree

Peanut Butter Protein Pancakes

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Ingredients

  • 1 chia "egg" (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
  • 1½ cups almond milk
  • 1½ cups chickpea flour
  • 1/3 cup creamy salted peanut butter
  • 1 tablespoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • coconut oil, for greasing the pan
  • for serving (optional): fresh fruit, nuts/seeds, chocolate chips, pure maple syrup

Cuisine: Gluten Free, Vegan Servings: 12 medium pancakes

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes

7 ingredient vegan peanut butter protein pancakes! Just 5 minutes to prep and 2-3 minutes to cook. These pancakes are light, fluffy, and pack in the protein thanks to peanuts and chickpea flour!

Instructions

  • 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, [url href="http://amzn.to/2xxmpLm" target="_blank" rel="nofollow"]non-stick frying pan[/url] 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.

Notes [4]

This batter will be thick and fluffy. Add a splash more milk to thin it out if it becomes too thick as it sits.

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.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Maggie says

    These look so good Amanda! I love your weekly pancake tradition. 🙂

    1. Thanks, Maggie! It’s definitely a fun tradition. 🙂

  2. Cara says

    I’m making these tonight and following along with your Thursday night “Breakfast for Dinner”! I love peanut butter and always put it ON my pancakes but never IN them. Genius!

    1. On your pancakes, in your pancakes…never enough peanut butter, Cara! 😉

  3. Ohh breakfast for dinner is my favorite! I love that it makes things feel just a bit more special 🙂 Also, I’m the same as you! My husband sleeps in and I’m up early ready to seize the day..and eat pancakes!

    1. Yes!! The pancakes are sometimes what get me out of bed. lol

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