High-Protein Peanut Flour Pancakes

4.50 from 4 votes
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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.

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PB2 Pancakes

Featured Comment

“Thank you for introducing me to the world of peanut flour!! I have PB2 but have always been frustrated by the added ingredients so I don’t use it much. I ordered peanut flour online before I even finished reading this recipe and just made the pancakes this morning – excellent! Very nice mild peanut flavor. For the sauce I used homemade coconut milk and added about a teaspoon or two of maple syrup. Heaven. Thanks again! 🙂” – Aimee

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

What is peanut flour?

Peanut flour (commonly called PB2 or PBFit) is essentially defatted peanut butter meaning that a lot of the fat is sucked out of the peanut butter, leaving a coconut flour-like peanut butter flour! What better to make with peanut flour than pancakes.

Peanut flour vs. peanut butter

  • Peanut Flour: Per 2 tablespoon serving: 2 tablespoons, 45 Calories, 2g fat, 0 Cholesterol, 94mg Sodium, 5g Carbohydrate, 2g Fiber, 1g Sugar, 5g Protein
  • Peanut Butter: Per 2 tablespoon serving: 2 tablespoons, 190 Calories, 16g fat, 0 Cholesterol, 120mg sodium, 8g Carbohydrate, 2g Fiber, 3g Sugar, 7g Protein

we love these peanut butter protein pancakes because they’re…

  • dairy-free
  • gluten-free
  • low-carb.
  • And? They taste good.

With that said, I would like to preface that these pancakes are not your typical super fluffy pancakes, they are a bit thinner and SO DELISH.

A jar with peanut flour in it

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 butter and banana is the ULTIMATE combo. Make sure you use ripe bananas as they’re sweeter and easier to mash!
  • Eggs: These act as the binder to hold the batter together and add a boost of protein.
  • Peanut flour: This provides the structure for the pancakes. It’s basically peanut butter without the fat. What you’re left with is the protein from the peanut butter in a flour-like texture. This gives the pancakes a peanut butter flavor, a boost of protein, and thickens the batter!
  • Peanut sauce: We make this delish peanut butter sauce to pour all over the pancakes! It’s totally optional, but it’s SO good on these homemade protein pancakes. We used peanut flour, unsweetened almond milk, and pure maple syrup.

Is peanut flour gluten-free?

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

Bowl of ingredients

Add-In Ideas

Absolutely! You can play around with spices like cinnamon and nutmeg, add your favorite protein powder (check out our guide to the best protein powder), or toss in some chopped nuts! Adding some chocolate 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 butter on top, keeping it simple with a drizzle of maple syrup, or drizzling melted chocolate on top! 

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

Yes! A coconut milk-peanut butter 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 butter protein pancakes!

Storage and Reheating


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. 


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

A stack of pancakes

How should I serve this protein pancake recipe?

4.50 from 4 votes

3-Ingredient Peanut Flour Pancakes

This incredibly easy recipe requires just 3 ingredients to whip up healthy peanut butter pancakes. Mashed banana, peanut flour, and eggs combine to create fluffy, protein-packed pancakes that are low-carb, gluten-free, and make the perfect easy breakfast.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 1
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  • 1 medium banana, mashed
  • 2 large eggs
  • 4 tablespoons peanut flour

PB2 Sauce (optional)


  • 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.


Calories: 304 kcal, Carbohydrates: 35 g, Protein: 22 g, Fat: 10 g, Fiber: 6 g, Sugar: 17 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

4.5 4 votes
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April 15, 2022 10:20 am
Recipe Rating :

5 stars
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.

December 13, 2020 2:21 pm
Recipe Rating :

3 stars
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.

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