Healthy Peanut Butter Pancakes
These Healthy Peanut Butter Pancakes are fluffy, cakey, sweet, and peanut buttery, these don’t taste sugar free, low fat, high protein, high fiber, gluten free, dairy free, or vegan IN THE SLIGHTEST!
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*
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
- 45g (⅓ cup) Sweet White Sorghum Flour
- 30g (¼ cup) Peanut Flour
- 1 tsp Double Acting Baking Powder
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- pinch of Salt
- ¼ cup + 3 tbs Unsweetened Vanilla Almond Milk
- ½ tsp Vanilla Extract
- Spray a nonstick griddle with cooking spray and place over medium heat.
- In a small bowl, whisk together the sorghum flour, peanut flour, baking powder, sweetener, and salt.
- Pour in the almond milk and vanilla and whisk together.
- 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.
- 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.
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.
LOOK. AT. THAT. FLUFFY. DECADENCE.
I could eat these Healthy Peanut Butter Pancakes alllll day long.
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. :]
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..!
Hmmm I have no idea why your pancakes were crumbly! Mine weren’t crumbly at all. Did you substitute any ingredients? And did you weigh out your ingredients? I always weigh my ingredients because everyone measures differently volume-wise.
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!
Beautiful Gluten free delicious peanut butter pan cakes! I love to eat pan cakes especially during this holiday season……!
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.
Do you think you could bake these into muffins? Would they hold up?
I haven’t tried it but pancake muffins are ALWAYS a good idea… it’s worth a try! Crossing my fingers it works out 🙂
Update: Just made this into a microwave mug cake and it was divine! Just put it in for about 2 minutes; could be more or less depending on your microwave. Then just enjoy! I added mini chocolate chips in mine and it was perfect!
OH GOOD!! So glad to hear that! I’m sure the clean up was way easier than pancake grilling too 🙂
I’m definitely gonna try that soon (especially with some chocolate chips, like you did)!
Could I sub the peanut flour for peanut powder instead? Also, do you think I could sub the sorghum flour for almond flour? I think I read somewhere that I would have to add less liquid. Is that true?
I believe peanut flour and peanut powder are the same thing… if you’re talking about PB2 or something similar. The only difference is that PB2 has added sugar and salt.
I haven’t tried subbing the sorghum flour here so I can’t be sure. All I know is that almond flour is usually pretty crumbly and requires less liquid.
yay, I made these this morning for my husband and myself. He doesn’t like many things “healthy” but he said he liked them. I did too! I loved how fluffy they were, and I just ate them plain at first because they were that good. I have been searching for years for the perfect healthy pancake and I’ve finally found it, thank you!!!!!!!! My husband said he could taste the Stevia though and he doesn’t like Stevia. We both thought that they were too sweet for our taste so we didn’t put any maple syrup on top, just butter (for me, Earth Balance, and my last 1 pancake I put some CocoWhip). Next time I will take out 1/2 the sweetness. I didn’t have any peanut flour so I used almond meal, and took out 1 Tb. Of the almond milk since that’s what some people said to do, since almond meal or flour is denser than peanut flour. Also, the math on what this yields is off if I may say so. There’s about 3/4 cup of batter total, and you say to make each pancake 1/4 cup, so 1/4 + 1/4 + 1/4 = 3/4 which yields 3 pancakes. I actually ended up tripling the recipe for the 2 of us. So perfect with some sausage. Yum. Thank you!
This just made my day!! The pancake yield depends on how big you make your pancakes. We just make our pancakes different sizes 😉
I’m so glad you both liked the pancakes 😀
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could I substitute the flour for plain gluten free flour?
I’ve never used plain gluten free flour mixes so I can’t be sure. I’d recommend following the recipe as is, because that’s what’s tried and true 🙂
Can I use coconut flour instead of peanut
Not here. Coconut flour isn’t a suitable substitute for any flour, because it absorbs SO much liquid. I tried it once in another recipe… it’s a pretty difficult flour to work with. I’d recommend just sticking with the peanut flour 🙂