Healthy Peanut Butter Pancakes (Gluten-Free)

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

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.

Peanut Flour

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.

Peanut Butter

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.

Sweetener

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.

Eggs

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.

Almond Milk

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.

Vanilla Extract

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.

Quick Tips:

• 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.

Mix Together

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.

Recipe Card