Peanut Butter Protein Pancakes

These Whole Wheat Peanut Butter Protein Pancakes will satisfy your craving for comfort food (in a healthy way!) and keep you feeling full all morning long!

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I have a weakness for breakfast foods.  I could probably eat breakfast for all 3 meals of the day if you’d let me!

Another weakness of mine: peanut butter.  

Anything peanut butter is my gravy. I love it.  Sad thing though, my toddler is allergic to peanuts. 🙁  So peanut butter has turned somewhat into a delicacy for me, reserving it for special occasions when my son is not around (which isn’t very often).  

I do keep a jar of peanut butter in my house hidden in the uppity part of the cupboard for moments like this when I am craving me some good ole’ PB. (I made these in the wee morning hours while my son was still asleep).

[UPDATE: my toddler outgrew his peanut allergy! We did an in-office peanut challenge test with his allergist and he passed.  What a relief this is to our family!]

How are peanut butter protein pancakes healthy?

These pancakes are a healthier indulgence of my comfort foods. They are packed with protein – 13 grams in just 2 pancakes – and some healthy fats from the peanut butter, which will keep you fuller longer.

AND I didn’t use any of those protein powders with a nasty after taste (just my personal opinion).  I used white whole wheat flour to boost fiber just a bit (4 grams per 2 pancakes) – which also adds to that satiety factor.

Trust me, these pancakes won’t leave you feeling deprived at all!

The recipe calls for 1 tablespoon of brown sugar, which is optional. If you want a little extra sweetness added in, toss it in. If not, omit it. Usually I omit it because with the toppings added on they are plenty sweet for me.

How to make peanut butter protein pancakes

Start my using separate bowls to mix together the dry and wet ingredients. Then slowly add the dry ingredients into the wet, stirring until smooth.

Pout about 1/4 cup batter at time onto a hot skillet or griddle. Cook for a few minutes until bubbles to to form on the top of the batter, then flip and cook for a couple more minute or until golden on the bottom.

Next, plop a few on your plate and top them with whatever your heart desires.

Topping them is the fun part.  You can top with more melted peanut butter (I mix a little coconut oil in to help with a thinner consistency), maple syrup, and/or some fresh fruit.  

Bananas are my go-to fruit to pair with peanut butter – they just mesh so well together (hello peanut butter banana toast!), but strawberries are also a great pairing.  But really, any way you top ’em you can’t wrong. 🙂

Can I freeze peanut butter protein pancakes?

This recipe makes about 18 4-inch pancakes.  As much as I love peanut butter and pancakes, I cannot eat that many all at once, so I packed some away in the freezer for a quick breakfast another day.  

I learned the trick to freezing pancakes from Katie at Mom to Mom Nutrition of stacking the pancakes with wax paper between each pancake, then wrapping tightly with tin foil or placing and sealing tight in a plastic freezer bag.  

This way, you can take out one at a time without having the pain of prying them apart! These would work great as a quick and easy, pull-out-of-the-freezer breakfast for busy mornings.

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