These healthy pancakes are actually…
- dairy-free
- gluten-free
- low-carb.
- And? They taste good. HOLY DAY.
Peanut Flour and PB2 Fun Facts!
What is Peanut Flour?Â
Like I mentioned above, peanut flour is actually defatted peanut butter. The majority of the fat gets sucked out of peanut flour and leaves a peanut butter flour that tastes just like peanut butter, but has a very different texture (similar to coconut flour). Peanut flour is a great thing to add to baked goods, sauces, and smoothies.Is peanut flour and pb2 the same thing?Â
Yes, PB2 is just a brand of peanut flour.Is peanut flour healthier than peanut butter?Â
It’s all relative, people! It all depends on what your health and nutrition goals are. Some people want the healthier fat from all-natural natural peanut butter and some people are looking for the low carb and low-fat option of peanut flour. Please talk to an RD for specific health needs. Check out the nutrition information for peanut flour and peanut butter below.Peanut Flour Nutritional Information
Per 2 tablespoon serving: 2 tablespoons, 45 Calories, 2g fat, 0 Cholesterol, 94mg Sodium, 5g Carbohydrate, 2g Fiber, 1g Sugar, 5g ProteinPeanut Butter
Per 2 tablespoon serving: 2 tablespoons, 190 Calories, 16g fat, 0 Cholesterol, 120mg sodium, 8g Carbohydrate, 2g Fiber, 3g Sugar, 7g ProteinIs peanut flour gluten-free?
Most peanut flours are gluten-free, however, make sure to check the label if you have a serious gluten allergy.Is peanut flour safe for peanut allergy?Â
NO! If you have a peanut allergy, stay the heck away from peanut flour. We hope you love these pancakes. We also have quite a few other pancake recipes on FFF that you can check out. Are you wondering how to make banana pancakes? Check out some of our favorite banana pancake recipes below!Banana Pancake Recipes
- Best Healthy Pancakes on the InternetÂ
- Paleo Pumpkin Pancakes
- Healthy Sweet Potato Power Pancakes
- Super Simple Whole Wheat Vegan Pancakes
- 3-Ingredient Almond Four Pancakes
Healthy Peanut Butter Flour Brands
- PB2 Peanut Flour
- NorCal Organic Peanut Flour
- Anthonys Organic Peanut Flour
- Tru-Nut Peanut Flour
- PB & Me Peanut Flour
- Naked PB Flour
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3-Ingredient Peanut Butter Pancakes
Ingredients
- 1 medium banana mashed
- 2 large eggs
- 4 tablespoons peanut flour
PB2 Sauce (optional)
- 1 tablespoon peanut flour
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon maple syrup
Instructions
- First, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor). Add in 2 large eggs and whisk until completely combined.
- Add peanut flour the bowl and stir until combined and the batter is smooth.
- Heat a large skillet over low/medium heat and spray with coconut oil cooking spray.
- When coconut oil is fragrant, use a 1/4 cup measuring device to scoop the pancake batter into the skillet (the batter should be a little thinner than normal pancake batter).
- Let cook for about a minute or until the top of the pancake begins to bubble and carefully flip your pancake. Let the second side cook for an additional minute. Remove and place onto a plate. Repeat until batter is gone.
- To make the peanut flour sauce, place ingredients into a mason jar, cover and shake until combined. Pour over your pancakes and enjoy!
Tips & Notes
- Nutrition does not include peanut flour sauce.
I am eating these while I m typing this. They are delicious and I only used 3 tbsp of PB2. That made them 2 points on my weight watchers program. They are delicious! Thanks for the recipe.
Made these for breakfast today, and had a couple of issues. When cooking the pancakes on my no stick griddle, they were browned before they were ready to be flipped. I have made other keto pancakes with bananas, eggs and pumpkin without this issue, so I’m not as what caused the difference. Secondly, I used Nuts’N More salted caramel peanut butter powder in the specified amount, but we could taste only the banana!
The banana had been frozen at a very ripe stage, so that may be why it overwhelmed the peanut flavor, but I don’t really know. Any ideas why the batter performed as it did? I did not add the water from the recipe since there was extra water in the banana from it being frozen.
can i store these in the fridge for a couple days? or even freezer?
How should the batter look? Thick or smooth?
I had doubts because I made banana pancakes before but those were rubbery and blend. These are so tasty and the peanut tastes very strong 🙂 Love it and will be making these post workouts now!
can you sub anything for the banana? like maybe applesauce?
Applesauce should work! Try this recipe for our grain-free applesauce pancakes — https://fitfoodiefinds.com/grain-free-applesauce-pancakes/
Delicious. One of my new breakfast go to’s. I made one batch and saved half for the next day. Served with blue berries. Tasted more like a crepe. Yum!
YAYAYA!! Glad you loved it!
These pancakes sound amazing–I love that they only have 3 ingredients! <3 That sauce sounds great too!
Yes! Let us know if you try them!
Wow! This is so amazing. Homemade coconut milk…trying to figure out how to make that stuff!
I have made this recipe every morning for a week straight. It’s so quick and so delicious! I replaced one of the eggs with egg whites, which lowers the fat substantially ( 5 g lower) and the calories (45 lower). Still just as delicious!
Awesome substitutions. So glad it worked out!