Peanut Flour Pancakes

February 3, 2016 (updated May 17, 2018) 3 comments »

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Claiming these Peanut Flour Pancakes are the best ever is quite a statement and one that I do not make lightly, but one I do make none the less. Forget everything I said, last week, about Greek yogurt pancakes– there’s a new favorite pancake in the house!

These Peanut Flour Pancakes not only have a fabulous texture and flavor, they’re also super light, yet satisfying and packed with protein. And guess what? They don’t have an ounce of protein powder, instead I used Jif peanut flour. It’s just peanuts ground to a very fine powder, perfect for adding to smoothies and delicious pancakes. I found it at Walmart near the other peanut butter products.

The combination of peanut flour and coconut flour is such a splendid merriment. Seriously, the two flours give these pancakes such a lovely texture, consistency and flavor. Oh and that peanut sauce- it’s non negotiable. Don’t leave it off. That is an order… it’s absolutely wonderful and already calculated in the nutritional information.

This recipe is for a single-serving of peanut flour pancakes, but feel free to double or even triple the recipe. The whole recipe makes 4 pancakes with a serving of peanut sauce- exactly what you see in the photos. All of that goodness for only 324 calories and 2 grams of fat, but packed with almost 19 grams of protein. I like those kind of stats!!!

These gluten-free Peanut Flour Pancakes are my new go-to, easy enough to make during the week. They’re-

Satisfying
Wholesome
Scrumptious
Fluffy
Protein-packed
Kid-friendly
And super-de-duper easy!

These gluten-free Peanut Flour Pancakes not only have a fabulous texture and flavor, they're also super light, yet satisfying and packed with protein.

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Peanut Flour Pancakes

Yield: 1 serving

Prep Time: 5

Cook Time: 12

Total Time: 17

These Peanut Flour Pancakes not only have a fabulous texture and flavor, they're also super light, yet satisfying and packed with protein.

Author: Kim

Ingredients

For the peanut flour pancakes:

½ cup egg whites*
1 medium to large ripe banana, mashed until smooth
2.5 tablespoons peanut flour**
1 tablespoon coconut flour
¼ teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt

For the non negotiable peanut flour sauce:

1 tablespoon peanut flour
1 teaspoon maple syrup
1 tablespoon almond milk, or any favorite milk product

Instructions

Begin by spraying a nonstick pan or griddle with nonstick cooking spray or coconut oil and turning burner to medium heat.
In a medium size bowl, combine egg whites, peanut flour, coconut flour, baking powder, cinnamon and salt. Stir in mashed banana until mixture is smooth and completely combined.
Use a 1/4 cup measuring cup to transfer batter to griddle until you have 4 pancakes. These pancakes work best when cooked at a lower heat for a longer time. The first side will cook for about 8-10 minutes and make sure pancake is fully set before flipping. Carefully flip and cook on the second side for about 5-8 minutes and until both sides are golden brown.
To make the peanut flour sauce, mix together peanut flour, maple syrup and almond milk until smooth. Drizzle over pancakes and enjoy with banana slices and/or blueberries!

Notes

*I used liquid egg whites from a carton.
**I used Jif peanut flour (it's just peanuts).
This recipe for Peanut Flour Pancakes was slightly adapted from Brittany's Peanut Flour Protein Pancakes at Eating Bird Food.

Author: Kim

Course: Breakfast

Cuisine: American

Serving: 4pancakes, Calories: 324kcal, Carbohydrates: 59.3g, Protein: 18.6g, Fat: 2.1g, Saturated Fat: 0.2g, Sodium: 609.8mg, Fiber: 6.8g, Sugar: 20.9g