Go Back
–+ servings
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.
Print
0 from 0 votes
Nutrition Facts
Peanut Flour Pancakes
Amount Per Serving (4 g)
Calories 324 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Saturated Fat 0.2g1%
Sodium 609.8mg27%
Carbohydrates 59.3g20%
Fiber 6.8g28%
Sugar 20.9g23%
Protein 18.6g37%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 pancakes for 1
Peanut Flour Pancakes
Prep Time:
5 mins
Cook Time:
12 mins
Total Time:
17 mins
 
These Peanut Flour Pancakes not only have a fabulous texture and flavor, they're also super light, yet satisfying and packed with protein.
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
  1. Begin by spraying a nonstick pan or griddle with nonstick cooking spray or coconut oil and turning burner to medium heat.
  2. 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.
  3. 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.
  4. 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!
Recipe 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 Lee
Course: Breakfast

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!