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.

PB2 Pancakes
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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

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.

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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Ingredients 

  • 1 medium banana, mashed
  • 2 large eggs
  • 4 tablespoons peanut flour

PB2 Sauce (optional)

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.

Nutrition

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.

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emily
emily
January 13, 2020 5:09 pm

can i store these in the fridge for a couple days? or even freezer?

Nicolette
Nicolette
August 7, 2019 3:13 am

How should the batter look? Thick or smooth?

Joyce
Joyce
July 7, 2019 2:10 pm
Recipe Rating :
     

5 stars
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!

LINDSAY Volpe
LINDSAY Volpe
May 28, 2019 5:06 pm

can you sub anything for the banana? like maybe applesauce?

Lee Funke
June 1, 2019 7:18 am
Reply to  LINDSAY Volpe

Applesauce should work! Try this recipe for our grain-free applesauce pancakes — https://fitfoodiefinds.com/grain-free-applesauce-pancakes/

Sue
Sue
January 4, 2019 7:03 am

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!

Lee Funke
January 6, 2019 8:11 am
Reply to  Sue

YAYAYA!! Glad you loved it!

Farrah
November 3, 2018 12:05 pm

These pancakes sound amazing–I love that they only have 3 ingredients! <3 That sauce sounds great too!

Zach Davis
April 30, 2018 2:26 pm

Wow! This is so amazing. Homemade coconut milk…trying to figure out how to make that stuff!

Claire
February 10, 2016 8:22 am
Recipe Rating :
     

5 stars
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!

Lee Funke
February 10, 2016 7:04 pm
Reply to  Claire

Awesome substitutions. So glad it worked out!

Aimee
Aimee
September 1, 2015 10:16 am

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! 🙂

Lee Funke
September 2, 2015 7:15 am
Reply to  Aimee

Homemade coconut milk…HUBBA HUBBA! I need to figure out how to make that stuff!

Aimee
Aimee
September 2, 2015 11:18 am
Reply to  Lee Funke

Oh man sooooo easy! Water + shredded coconut + high powered blender + fine mesh strainer or nut milk bag = coconut milk! Adjust the amount of water for desired consistency (heavy cream vs milk for cereal). Recipes abound on the internet but this one from Food Renegade is pretty simple http://www.foodrenegade.com/how-make-coconut-milk/
(hope it’s OK to link through here, I’m not affiliated with FR, just like the recipe)

Kathy Anderson
Kathy Anderson
July 1, 2015 12:35 pm

I just got around to making my own oat flour and plan to use PB2 in pancakes tonight! Whoa… peanut flour…hm…haven’t heard of it it til today!! Sounds yummy!

Lee Funke
July 2, 2015 7:33 am
Reply to  Kathy Anderson

PB2 is the same as peanut flour!