High-Protein Peanut Flour Pancakes

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!

Testimonial

“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): 45 Calories, 2g Fat, 0 Cholesterol, 94mg Sodium, 5g Carbohydrate, 2g Fiber, 1g Sugar, 5g Protein. Peanut Butter (Per 2 tablespoon serving): 190 Calories, 16g Fat, 0 Cholesterol, 120mg Sodium, 8g Carbohydrate, 2g Fiber, 3g Sugar, 7g Protein.

• dairy-free
• gluten-free
• low-carb

We love these peanut butter protein pancakes because they’re not only delicious, but also dairy-free, gluten-free, and low-carb.

What You Need

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.

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: Just pop them in the microwave for around 45-60 seconds.

Ready to Try?

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