Gluten free peanut butter pancakes are perfect for weekend breakfast. These peanut flour pancakes have a unique nutty taste. Top with sugar free syrup!
I was wondering how the Protein Plus flour would do in a pancake recipe. So, last weekend I gave it a try for a hotcake breakfast.
I decided to add a little peanut butter to really bring out the flavor. Only a little stevia was added for sweetness in the peanut flour pancakes recipe.
To make things sweeter, I served the peanut butter pancakes with Walden Farms low carb maple syrup. I wasn’t sure how the maple flavor would blend in, but it turned out to be a delicious combination.
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I never would have thought to make this flavor of pancakes. But, the fine texture of peanut flour seems like a natural in low carb quick bread recipes.
I’m so glad I gave these pancake a try. The nutty flavor is something a bit unique. And, it gives an extra boost of protein in the morning.
These gluten free peanut butter pancakes are certainly a nice change from the standard low carb eggs and bacon. Perhaps next time, I should serve them with chocolate syrup.
If you have a bag of this low carb flour laying around, definitely give the peanut flour pancakes a try. The texture is light and fluffy like hotcakes should be.
Gluten Free Peanut Butter Pancakes Recipe
Gluten Free Peanut Butter Pancakes
In medium bowl, combine the dry ingredients. In separate bowl, blend together the wet ingredients until smooth. Add wet ingredients to dry ingredients and beat just until batter forms, being careful not to overbeat. If batter is too thick, add additional milk.
Spoon batter onto heated griddle or pan by heaping tablespoons. Cook until brown on both sides.
Makes 5 servings of 4 small pancakes each
Net carbs per serving: 6g or 1.5g per pancake