If you love pancakes, and also happen to love peanut butter…
Then you’ll LOVE love this recipe for easy-peasy peanut butter pancakes.
Pancakes + peanut butter = a match made in heaven??
If I’m not mistaken, it is my understanding that peanut butter does pretty well around these parts.
Whether it’s being spread onto hot toast, stirred into your overnight oats or baked into a cookie or pie…the majority of us can accept that the humble legume has a firm place in our lives.
And what of pancakes?
Well, those fluffy, soft, sweet crepe-like things have made a good name for themselves as a delicious breakfast option or naughty dessert.
Especially my three-ingredient, oil-free, vegan pancakes that you guys seem to love!! (And I’d been thinking of different variations I could create with the recipe for some time.)
So put these two crowd-pleasers together and what have ya got?
Possibly the cheekiest breakfast of all time…for peanut butter fans, at least.
Oil-free, healthy, vegan
With just four ingredients, and about a half hour or so of your time, you can have a stack of these yummy delights on your plate, ready for the taking.
If you’re making breakfast for friends, then these pancakes are the way to go. Not only will they be impressed at their speediness, they’ll also be intrigued by the light peanut butter taste, which isn’t too overpowering but adds just the right twist.
Also, because of their simple. wholefood ingredients (oats, fruit puree and peanut butter), you’re not going to be left feeling lethargic or ready to take a nap after clearing a plateful.
Like my original pancake recipe, these pancakes are oil-free, with just a teaspoon of oil required for the pan (which you can then remove, once you’ve got the pan nicely warmed up, if you’re keen not to use any oil at all). Or, if you own a REALLY good non-stick pan, you might not necessarily need any oil to begin with.
They’re also vegan (of course) and use easily-digestible oat flour to create a fluffy base (although you can use any flour you prefer, like white, wholewheat or buckwheat).
No eggs are required for this recipe. In fact, no eggs are required to make regular pancakes full stop (in case ya didn’t know). Just plain flour and water will generally do. However, if you like you pancakes to have a bit of body, there are plenty of healthier alternatives you can use instead of eggs (two of which you’ll see suggested down below).
Peanut Butter Pancakes Recipe
- 3/4 cup oat flour (or other alternative)
- 1 cup non-dairy milk
- Half a mashed banana OR 1/2 cup apple puree (I use Biona)
- 1/4 cup natural peanut butter (I recommend Meridian or Pip & Nut)
- Pinch of sea salt
- If you own a high speed blender, then simply blend all ingredients together until smooth.
- If you don’t have a high speed blender, place the oat flour and pinch of salt in a bowl and whisk together the milk, banana/apple puree and peanut butter in a separate bowl. Make a ‘well’ in the middle of the oat flour and gently pour in the wet mix, stirring until you have a smooth batter.
- Gently heat about a teaspoon of oil in a frying pan on a medium heat. Once the oil and pan are hot, feel free to remove the oil if you wish.
- Ladle out approximately 1/3 cup of the mixture per pancake into the pan and cook until golden brown. Flip and do the other side.
- Keep pancakes warm in the oven on a low temperature until ready to serve. Top with maple syrup, a sprinkle of cinnamon and a drizzle of melted peanut butter, if you wish!
Other possible toppings include sliced banana, berries, apple puree, cacao powder or chopped peanuts.