Do you just love peanut butter? Like I mean really loooooovvveee it?? I saw a shirt at the gym the other day that said “Peanut Butter is My Spirit Animal” and I thought, yup. It sure is. So the fact that these pancakes are flourless and sugar free and high in protein just makes them that much better! And then to top it off with a peanut butter syrup (made with powdered peanut butter) is just like – mmmmm yes please!
These come together really quick and key to them is actually not to cook them too long. They cook faster than normal pancakes and if you let them cook too long, they will be dried out and not so fun to eat, but of course I still would, because I mean, it’s still peanut butter.
To start off, turn your skillet or pancake griddle on medium and lightly spray with non stick spray. Then add all the pancake ingredients to a small mixing bowl. Using a small whisk, mix together until everything is smooth and creamy. It takes a minute but it will smooth out. Just keep mixing. 🙂
After it’s all mixed pour it on to your heated skillet or griddle. You can choose weather you want one big one or two medium ones. I did two in this post (and they accidentally spread into each other!) but a lot of times I just do one bigger one.
Let them cook for about 3-4 minutes until they have puffed up and you can start to see some bubbles coming through here and there.
Once they are puffy and slightly browned underneath, you can gently lift a side and check with a spatula, give them a flip and let them cook about another 2-3 minutes on the other side. Now since not all stoves heat the same, yours might take a little longer or a little less, you will just have to watch it. I have flipped them too early before and they fell apart and I have cooked them too long and they have dried out, but don’t worry, it’s not too tiny of a window.
While they are finishing up cooking you can make your pb syrup. You have options with this…. Here is how I do it. I mix 2 tablespoons of powdered pb with about 1 1/2 – 2 tablespoons of water until its the consistency that I want. Then I add a squirt of liquid stevia to sweeten it up a little. I also add either a few drops of maple flavoring, or vanilla, mix it all up, and pour it over the cakes.
Seriously you guys. So good! And so soft and fluffy! I also usually fry 2-3 egg whites on the side for some extra protein and you have a breakfast of champions. The great thing about this recipe is that you could make it with any nut butter. I have often made it with almond butter and it’s just as yummy. Sometimes I skip the syrup and just cut up fresh fruit on top. Go wild. 🙂
- 2 Tablespoons natural peanut butter (or any nut butter)
- 1 large egg
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla
- 1 teaspoon flaxseed
- 2 Tablespoons powdered peanut butter
- 1 1/2 - 2 Tablespoons water
- 1/4 teaspoon liquid stevia (or sweetener of choice)
- 1/4 teaspoon maple flavoring or vanilla
- Heat skillet or griddle to medium heat and spray with non stick spray.
- In a small bowl add all the pancake ingredients and whisk until smooth. This will take a minute or two.
- Pour batter onto heated skillet or griddle in either 2 medium sized pancakes or 1 bigger one.
- Let cook 3-4 minutes or until puffed up and there are some bubbles starting to come through.
- Flip and let cook another 2-3 minutes until slightly browned on both sides.
- Mix the powdered peanut butter and the water in a small bowl only adding enough water until you get to your desired consistency. Then mix in stevia and maple flavoring. Serve over pancakes.
- For pancake alone: Calories 291; Carbs 7; Protein 13.7; Fat 23
- Syrup: Calories 50; Carbs 4; Protein 6; Fat 1.5