Healthy Peanut Butter Pancakes

Healthy Peanut Butter Pancakes — fluffy, cakey, sweet, and peanut buttery, these don’t taste sugar free, low fat, high protein, high fiber, gluten free, and vegan IN THE SLIGHTEST!

Healthy Peanut Butter Pancakes recipe (sugar free, low fat, high protein, high fiber, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Ever since I was a kid, I have been a pancake FIEND.  They are SO totally freaking awesome, I thoroughly believe they are one of man’s greatest innovations 👌

If we take a step through “Pancake History,” we learn that pancakes used to be made with whole grains and natural ingredients, such as teff, spelt, buckwheat, even lentils!  Only within the last few decades did pancakes turn the opposite, unhealthy way.  Now, typical pancakes at a diner or prepackaged in a box at the grocery store will contain refined flour, white sugar, and oil, only to be topped off with artificially flavored “maple” (aka corn) syrup.

*slumps over and cries*

Healthy Peanut Butter Pancakes recipe (sugar free, low fat, high protein, high fiber, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

I can’t believe I used to eat like that when I was younger.  I would DROWN my pancakes in that fake Aunt Jemima stuff to the point where there was more syrup on my plate than pancakes (I probably should’ve used a bowl to eat my pancakes, not a plate).

Thankfully, there’s a better option for ya today:  these Healthy Peanut Butter Pancakes — they’re made with whole grain sorghum flour and peanut flour, and they’re naturally sweetened to boot!

Healthy Peanut Butter Pancakes recipe (sugar free, low fat, high protein, high fiber, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

6 pancakes

Healthy Peanut Butter Pancakes

Ingredients:

Directions:

  1. Spray a nonstick griddle with cooking spray and place over medium heat.
  2. In a small bowl, whisk together the sorghum flour, peanut flour, baking powder, sweetener, and salt.
  3. Pour in the almond milk and vanilla and whisk together.
  4. Scoop ~¼ cup of the batter onto the griddle.  Cook until bubbles appear on the surface of the pancake and the edges appear dry.  Flip and cook the other side. Continue this until all the batter is used up.
  5. Serve immediately with the drippiest natural peanut butter you can find and a big drizzle of pure maple syrup, and/or Healthy Peanut Butter Icing.

Be sure to follow @DessertsWithBenefits on Instagram!  If you try this recipe, make sure to snap a picture of it, tag me @DessertsWithBenefits, and hashtag #DessertsWithBenefits.  I’d love to see it and feature you on #FanFaveFridays!

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Here is the recipe’s nutrition label:

Healthy Peanut Butter Pancakes recipe (sugar free, low fat, high protein, high fiber, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

The ENTIRE batch of pancakes has just 290 calories and 6g of fat!  Not to mention, 8g of fiber and 22g of protein.  For decadent PEANUT BUTTER PANCAKES?!?  I’ll take it.

Healthy Peanut Butter Pancakes recipe (sugar free, low fat, high protein, high fiber, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

LOOK. AT. THAT. FLUFFY. DECADENCE.

I could eat these Healthy Peanut Butter Pancakes alllll day long.

Healthy Peanut Butter Pancakes recipe (sugar free, low fat, high protein, high fiber, gluten free, dairy free, vegan) - Healthy Dessert Recipes at Desserts with Benefits

Enjoy!

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– Jess

🎂🍴💕

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13 comments on “Healthy Peanut Butter Pancakes

  1. These look delicious! I don’t have sorghum flour. Do you think whole wheat flour would work in its place?

    • I haven’t tried using whole wheat flour here so I can’t be sure how these pancakes will turn out, but it’s worth a shot! You MAY need an extra tsp or tbs of milk, so keep that handy if the batter is far too thick. Hope you like the pancakes Audrey! 🙂

    • I looked up a good sub, because I don’t own any either, and what I found was that oat flour may be a good substitute. I haven’t tried it myself, but it might work. :]

  2. Hi Jessica,
    I decided to try making these pancakes this morning but they turned out quite ‘crumbly’? I sort of had a little trouble flipping them because it would crumble around the edges. Did you have that problem at all? Because your pancakes look so fluffy and moist..!

  3. I’m a total pancake fiend too! They are just too delicious–peanut butter pancakes would be my NEW obsession if I had enough time to make them!

  4. Beautiful Gluten free delicious peanut butter pan cakes! I love to eat pan cakes especially during this holiday season……!

  5. Just made these for myself this morning! They were delicious! I used 1/3 cup oat flour instead of sorghum flour (because I didn’t have any), and they turned out just right!
    The only thing that I would say is that I wish it made more because they were so good! My recipe made 3 instead of 6. Is there a way that I may be able to fix that for next time?

    Thanks again for a fab recipe.

    • Yay, that’s awesome news!! I usually don’t have much success subbing oat flour for sorghum flour because it tends to make things a bit dense and gummy, but I’m so glad it worked out for you. You may have made slightly larger pancakes than I did, but it could also be the oat flour. Oat flour has a higher soluble fiber content so it absorbs more liquid than sorghum, causing your batter to probably be a tad bit thicker than mine.

  6. Ashley Rodriguez

    Do you think you could bake these into muffins? Would they hold up?

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