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 wanted to try a new flavor of low-carb pancakes and wondered how the Protein Plus flour would do in keto recipe. So, last weekend I gave it a try for a hotcake breakfast.vc
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 batter 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?
You can drizzle on some sugar-free chocolate syrup or sprinkle on stevia chocolate chips to add in some chocolate flavor. You can also replace a little bit of the peanut flour with cocoa powder.
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.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Gluten Free Peanut Butter Pancakes
- 1 ¼ cups peanut flour
- 3 low carb sugar substitute packet(s)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups unsweetened almond milk or coconut milk
- 2 eggs
- ¼ cup natural peanut butter
- 1 teaspoon vanilla extract
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on April 10, 2011. Post updated on April 18, 2021, with new photos and additional recipe information.
I made this today because I’m allergic to coconut and almond flour and almond milk. The liquid of over a cup of almond milk or whatever liquid you’re using cream and water is way too much. I ended up putting more than two cups of peanut flour and another cup of peanut butter to get it close to pancake consistency. I also was not going to use a whole tablespoon of baking powder. I ended up with 20 medium pancakes. Thanks Angie
It could be that peanut flour varies in absorbency like coconut flour.
Do you think you could do this whole thing just using almonds instead?
Almond butter and flour should work too.
These look so good! Definitely getting some peanut flour to give these a try.
Can you make these as waffles?
The recipe should work for waffles too but I haven't tested to be sure.
I love peanut butter anything, and these are so fluffy and amazing!
Such an easy and delicious recipe. Can't wait to make!
What a super tasty breakfast - fluffy and yum!
I had to substitute peanut flour with almond flour and almond milk with hemp milk. Next time I'll reduce the amount of milk as they came out a little too wet, but still they were amazing! Thank you
The description mentions vegan.... what can I replace the eggs with to make this recipe vegan?
Psyllium eggs or flax eggs should work.
I have a question more than a comment. I have been reading the recipes on your site and they sound amazing. My daughter, 25 years old, has suddenly become a type 1 diabetic - so total carb counting has become a part of our lives. Your recipes tell how many total carbs per serving but most don’t tell the total number of servings to each recipe. Can you give me that info on your Peanut Butter Cheesecake? Tks so much. God bless!
The number of servings should be at the top of the recipe. The peanut butter cheesecake recipe lists 16 slices and each slice is a serving.
I’m so happy to stumble across this recipe! Thank you!
Do you have a spoon measurement for "packets" of sweetener?
It's typically about 2 tsp sugar equivalent.
These look wonderful! I know I haven't been by your blog lately, but i have a question to ask you. Can you email me when you get a chance? Thanks!
Those look so good. Ever since Reese's pieces cereal, I love peanut butter in the morning. Thanks for the post!
Oh yum! These look delicious!!