Transform your breakfast routine by putting peanut butter in your pancakes.
On a list of ingredients commonly used in pancake batter, peanut butter probably won’t be close to the top. But I urge you not to knock it until you’ve tried it. Most people opt for various types of fruit or chocolate chips in their pancake batter, which is totally understandable (and delicious!). However, peanut butter should be an option as well. After all, when was the last time adding peanut butter made anything worse? Almost never, right? In fact, peanut butter usually has the opposite effect; it makes everything better.
Peanut butter pancakes give you a texture and a flavor you’ve likely never experienced when eating pancakes before. At the same time, they are still fluffy and tasty, and you can still pile on the nuts, syrup, chocolate chips, or any other toppings you enjoy. As a bonus, you’ll get pancakes that have a little protein and healthy fats in them, as well as the sweet taste of peanut butter. It’s a flavor you’re going to flip (get it?) for.
Are These Fluffy Peanut Butter Pancakes Healthy?
While it’s difficult to call a pancake recipe healthy, this one certainly has healthy qualities. It also focuses on wholesome, natural ingredients so you can feel better about what you’re putting into your body.
The flour mixture is a 50/50 blend of all-purpose and whole-wheat flour, with the latter offering more nutritional value (fiber and protein, mainly). You could always make your pancake batter with 100% whole-wheat flour, but it will yield a denser, coarser texture and a nuttier flavor. The all-purpose flour helps the batter retain some fluffiness. You could also sub in a gluten-free flour mixture to make these pancakes GF.
Peanut butter is rich in protein, vitamin E, B vitamins, and healthy fats. It is also high in calories, so it may be something you want to eat in moderation. I recommend always buying natural peanut butter that doesn’t contain any extra additives or sweeteners. And speaking of sweeteners, coconut sugar is my preference here. While it’s still a sugar, it has a lower glycemic index than refined white sugar.
Bare Minimum Mixing
Peanut butter is somewhat of a unique ingredient in pancake batter. Even if you’re experienced with making pancakes, mixing in peanut butter will feel a little different. It may feel a bit stiffer, like you have to put in some real elbow grease to get it mixed.
To simplify things, remember to do less. I know it sounds counterintuitive, but you should only mix until everything has been just combined into one homogenous batter. If you overmix, the pancakes will lose some of their fluff. If the batter just seems too thick, which is normal with peanut butter, feel free to add a little more almond milk until it’s smoother.
How To Make Ahead And Store
To prepare the batter for these pancakes ahead of time, mix the dry and wet ingredients separately and store them overnight. Don’t mix them together until you’re ready to bake. Store leftover pancakes in an airtight container in the fridge for 3-4 days. They can also be stored in the freezer for up to 2 months.
Serving Suggestions
If you don’t want your pancakes to be lonely on your plate, try having them with a side of Sweet Potato Hash Browns or perhaps some Air-Fryer Hash Browns. Of course, Soft Scrambled Eggs are another classic side dish for pancakes. Meanwhile, since there is no fruit in this recipe, you may want to complement your peanut butter pancakes with a Coconut Milk Quinoa Fruit Salad. Finally, you could always choose to get your morning serving of fruit in smoothie form, including a Blueberry Smoothie or a Strawberry-Banana Smoothie.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1 large egg beaten
- 1/4 cup natural creamy peanut butter
- 1 cup unsweetened almond milk
Instructions
- In a medium mixing bowl, combine the all-purpose flour, whole-wheat flour, cinnamon, baking powder, coconut sugar, and sea salt. Whisk these dry ingredients together to ensure even distribution of the leavening agent; this will help achieve the perfect pancake rise.
- In a separate bowl, whisk the beaten egg with the natural creamy peanut butter and unsweetened almond milk until the mixture is smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring until you have a smooth, thick batter. Be careful not to overmix, as this can lead to dense pancakes. Aim for a batter that’s just combined, with a few lumps remaining for the best texture.
- Preheat a nonstick skillet over low heat and lightly grease it with a bit of coconut oil.
- Pour the batter onto the skillet in small circles, using just under 1/4 cup for each pancake. Cook the pancakes on a low heat setting until bubbles form on the surface and the bottoms turn a golden brown; about 2-3 minutes.
- Carefully flip the pancakes and cook the other side until done. If the batter thickens as it sits, stir in a tiny splash of almond milk to reach a pourable consistency again.
- As you cook the pancakes, keep the finished ones warm by placing them under an inverted bowl or in the oven on low/keep warm setting.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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