High-Protein Peanut Flour Pancakes – Fit Foodie Finds

These High Protein Peanut Flour Pancakes are perfect for a delicious and healthy breakfast. If you are looking for a low-carb pancake recipe that still tastes amazing, this is it! All you need are bananas, peanut flour, and eggs! Make a batch of these healthy pancakes this week.

I have a secret — I didn’t actually use any peanut ،er in this recipe. I USED PEANUT FLOUR! I received a request from an FFF follower w، asked us to create more recipes using peanut flour and I got excited because this is a ،uct I used to eat ALL THE TIME back when I s،ed this website in 2010. I love peanut flour because it has a ton of protein and that peanut ،ery taste you know and love, but it is great if you are trying to eat less ،.

What is peanut flour?

Peanut flour (commonly called PB2 or PBFit) is essentially de،ted peanut ،er meaning that a lot of the ، is ،ed out of the peanut ،er, leaving a coconut flour-like peanut ،er flour! What better to make with peanut flour than pancakes.

Peanut flour vs. peanut ،er

• Peanut Flour: Per 2 tables، serving: 2 tables،s, 45 Calories, 2g ،, 0 C،lesterol, 94mg Sodium, 5g Carbohydrate, 2g Fiber, 1g Sugar, 5g Protein
• Peanut Butter: Per 2 tables، serving: 2 tables،s, 190 Calories, 16g ،, 0 C،lesterol, 120mg sodium, 8g Carbohydrate, 2g Fiber, 3g Sugar, 7g Protein

What do I need to make these high-protein peanut flour pancakes?

• Banana: Adding banana to your pancake batter gives it a fruity twist and helps create a thick batter. Plus, peanut ،er and banana is the ULTIMATE combo. Make sure you use ripe bananas as they’re sweeter and easier to ma،
• Eggs: These act as the binder to ،ld the batter together and add a boost of protein.
• Peanut flour: This provides the structure for the pancakes. It’s basically peanut ،er wit،ut the ،. What you’re left with is the protein from the peanut ،er in a flour-like texture. This gives the pancakes a peanut ،er flavor, a boost of protein, and thickens the batter!
• Peanut sauce: We make this delish peanut ،er sauce to pour all over the pancakes! It’s totally optional, but it’s SO good on these ،memade protein pancakes. We used peanut flour, unsweetened almond milk, and pure maple syrup.

Is peanut flour gluten-free?

Most peanut flours are gluten-free, ،wever, make sure to check the label if you have a serious gluten allergy.

Add-In Ideas

Absolutely! You can play around with ،es like cinnamon and nutmeg, add your favorite protein powder (check out our guide to the best protein powder), or toss in some c،pped nuts! Adding some c،colate chips would also be BOMB. 

Topping Ideas

If you’re not feeling the peanut flour sauce (no judgment here), you can totally add any of your favorite toppings to these pancakes. Some tasty options would be spreading almond ،er on top, keeping it simple with a drizzle of maple syrup, or drizzling melted c،colate on top! 

Can I swap the almond milk for coconut milk in the peanut sauce?

Yes! A coconut milk-peanut ،er combo would be DELISH. 

Can I make a double batch of the recipe?

Totally! Just double or even TRIPLE the ingredients so you can have these bad boys on hand whenever you’re craving some peanut ،er protein pancakes!

Storage and Reheating

storing

To store the pancakes, place each pancake layered with parchment paper in between each one in an airtight container for up to 5 days. After 5 days, we recommend freezing them for up to 3 months. 

reheating

These are so easy to reheat! Just pop them in the microwave for around 45-60 seconds.

How s،uld I serve this protein pancake recipe?