These peanut flour pancakes are so easy to make and loaded with 23 grams of protein per serving! Just mix the peanut flour with a few simple ingredients and you’ll have fluffy, delicious pancakes.
- 1/2 cup egg whites
- 1 large banana (or 1 1/2 medium bananas), mashed
- 2 Tablespoons peanut flour or PB2
- 1/2 Tablespoon ground flaxseed
- 1/4 teaspoon baking powder
- pinch of cinnamon
- toppings: maple syrup, drippy natural peanut butter, banana slices (optional)
- In a small bowl mix together the egg whites, peanut flour, flaxseed, baking powder and cinnamon.
- Stir in the mashed banana.
- Spray a medium sized pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancakes don’t burn.
- Pour in about 1/4 of the pancake batter into pan at a time and cook until little bubbles form (about 5 minutes). Make sure the pancake is “set-up” enough before you flip or else you’ll end up with a scramble. Carefully flip the pancake over to the other side for another 1-2 minutes.
- Cook each pancake until it’s done in the middle.
- Place pancakes on a plate, top with toppings and enjoy!
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Serving Size: 1
- Calories: 254
- Sugar: 19g
- Fat: 3g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 23g
Keywords: peanut flour pancakes