Healthy peanut butter pancakes are perfect for a relaxing weekend breakfast. These peanut flour based hotcakes are low-carb and gluten-free. They have a unique nutty taste and go well served with sugar-free syrup!
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 some homemade keto maple syrup. I wasn’t sure how the maple flavor would blend in, but it turned out to be a delicious combination.
I never would have thought to make this flavor of pancakes. But the fine texture of peanut flour seems like it would be perfect for hotcakes!
Ingredients Needed For Peanut Butter Pancakes
You only need to add a few ingredients to the peanut flour for this easy. Here’s a rundown of the basics that you need to have on hand.
Don’t confuse peanut flour with the PB2 brand of powdered peanut butter. PB2 is basically peanut flour with added sugar and salt. You want to use pure peanut flour which is made from defatted peanuts.
Look for peanut butter that has only one ingredient: roasted peanuts. It’s the best kind to use on keto. If you use one with added salt, you may need to reduce the salt in the recipe.
The low-carb sugar substitute you use is totally up to you. I usually just grab 3 packets of stevia but you can use 3 teaspoons of granulated sweetener instead. If you want more savory pancakes, simply leave the sweetener out.
Two eggs help bind the ingredients and make the pancakes fluffy. If you follow a vegan diet, an egg substitute should work too. Popular keto-friendly egg substitutes are made by blending chia, psyllium, or flax with water.
The pancake batter needs a liquid to dissolve the peanut flour and I like using low-carb almond milk. Almond milk also adds a little flavor. You can use a coconut milk or a mixture of cream and water instead.
Adding in some vanilla extract enhances the flavor and sweetness. Other extract flavors like chocolate or maple would work too.
Note: You’ll find the full list of ingredients with amounts used in the recipe card at the bottom.
- Use an electric mixer. It’s easier to blend in the peanut butter with a hand or stand mixer. Whisking by hand takes a lot longer.
- Don’t over mix the batter. You only need to blend until all the ingredients have been well combined. Mixing just until the batter comes together will result in lighter and fluffier pancakes.
- Cook on a griddle. Not only do you get a large flat surface area, but the temperature can be controlled better with an electric griddle. A large flat bottomed pan on the stove top works as well.
- Flip with a wide spatula.
How To Make Peanut Butter Pancakes From Scratch
The best thing about making homemade pancakes without a mix is that you can control the ingredients. Plus, it only takes a minute or two longer to gather and measure the ingredients.
Combine Dry Ingredients
Place the peanut flour, sweetener, baking powder, and salt into a medium bowl. Stir with a whisk.
Blend Wet Ingredients
Add almond milk, eggs, peanut butter, and vanilla extract to another bowl. Blend together with an electric mixer or whisk until smooth.
Pour the wet mixture into the dry mixture and beat until a batter forms. Be careful not to over beat. It’s okay to have a few lumps of dry mixture in the batter.
Cook Pancake Batter
To cook the batter, you’ll need a large flat surface with an even temperature across it. A griddle is recommended, but a large flat pan is fine to use if that’s all you have.
Spoon about 2 to 4 tablespoons of batter for each pancake, depending on the size desired. Use the back of the spoon to flatten and shape into circles.
Flip the pancakes when the edges are dried and the bottom has browned. Allow the other side to brown then remove to a plate and keep warm.
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 lying around, definitely give the peanut flour pancakes a try. The texture is light and fluffy like hotcakes should be.
Frequently Asked Questions About Peanut Butter Pancakes
Before sharing the recipe, I wanted to cover some of the questions people often ask about these gluten-free pancakes.
Can you put peanut butter in pancake mix?
Adding peanut butter to a keto pancake mix is a convenient way to make the pancakes. Just add about one tablespoon of peanut butter per serving to the batter and adjust the liquid as needed.
What’s the best way to add chocolate flavor?
Can you put peanut butter on pancakes?
Yes! Peanut butter sauce for ice cream goes great on pancakes too! Just drizzle it on for a delicious topping. Try it on my coconut flour pancakes recipe and my keto almond flour pancakes to give them some peanut butter flavor.
Other Breakfast Recipes You May Like
Looking for more sweet keto breakfast ideas? I’ve listed some of my top recipes below.
- Keto cinnamon rolls are a
- Pancake mix donuts whip up quickly as many of the ingredients are already blended together!
- Keto granola bars are perfect for busy mornings when you need something to grab and go.
- Low carb french toast is a great way to use extra bread slices for a fast easy morning meal.
- Mini waffle maker recipes can be made in different variations including chocolate, vanilla, and spice cake flavors.
Gluten Free Peanut Butter Pancakes
Recipe Video (Click on Image to Play)
- 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.
Array ( [calories] => 237 [carbohydrates] => 11 [protein] => 21 [fat] => 13 [saturated_fat] => 2 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 5 [cholesterol] => 74 [sodium] => 393 [potassium] => 41 [fiber] => 5 [vitamin_a] => 300 [calcium] => 200 [iron] => 1.4 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on April 10, 2011. Post updated on April 18, 2021, with new photos and additional recipe information.