Excessive-Protein Peanut Flour Pancakes – Match Foodie Finds

These Excessive Protein Peanut Flour Pancakes are excellent for a scrumptious and wholesome breakfast. If you’re in search of a low-carb pancake recipe that also tastes superb, that is it! All you want are bananas, peanut flour, and eggs! Make a batch of those wholesome pancakes this week.

I’ve a secret — I didn’t really use any peanut butter on this recipe. I USED PEANUT FLOUR! I obtained a request from an FFF follower who requested us to create extra recipes utilizing peanut flour and I acquired excited as a result of this can be a product I used to eat ALL THE TIME again once I began this web site in 2010. I like peanut flour as a result of it has a ton of protein and that peanut buttery style you already know and love, however it’s nice if you’re making an attempt to eat much less fats.

What’s peanut flour?

Peanut flour (generally referred to as PB2 or PBFit) is actually defatted peanut butter that means that a number of the fats is sucked out of the peanut butter, leaving a coconut flour-like peanut butter flour! What higher to make with peanut flour than pancakes.

Peanut flour vs. peanut butter

• Peanut Flour: Per 2 tablespoon serving: 2 tablespoons, 45 Energy, 2g fats, 0 Ldl cholesterol, 94mg Sodium, 5g Carbohydrate, 2g Fiber, 1g Sugar, 5g Protein
• Peanut Butter: Per 2 tablespoon serving: 2 tablespoons, 190 Energy, 16g fats, 0 Ldl cholesterol, 120mg sodium, 8g Carbohydrate, 2g Fiber, 3g Sugar, 7g Protein

What do I must make these high-protein peanut flour pancakes?

• Banana: Including banana to your pancake batter provides it a fruity twist and helps create a thick batter. Plus, peanut butter and banana is the ULTIMATE combo. Be sure to use ripe bananas as they’re sweeter and simpler to mash!
• Eggs: These act because the binder to carry the batter collectively and add a lift of protein.
• Peanut flour: This supplies the construction for the pancakes. It’s principally peanut butter with out the fats. What you’re left with is the protein from the peanut butter in a flour-like texture. This offers the pancakes a peanut butter taste, a lift of protein, and thickens the batter!
• Peanut sauce: We make this delish peanut butter sauce to pour all around the pancakes! It’s completely non-compulsory, nevertheless it’s SO good on these home made protein pancakes. We used peanut flour, unsweetened almond milk, and pure maple syrup.

Is peanut flour gluten-free?

Most peanut flours are gluten-free, nevertheless, ensure to test the label in case you have a critical gluten allergy.

Add-In Concepts

Completely! You’ll be able to mess around with spices like cinnamon and nutmeg, add your favourite protein powder (take a look at our information to the perfect protein powder), or toss in some chopped nuts! Including some chocolate chips would even be BOMB. 

Topping Concepts

For those who’re not feeling the peanut flour sauce (no judgment right here), you’ll be able to completely add any of your favourite toppings to those pancakes. Some tasty choices could be spreading almond butter on prime, holding it easy with a drizzle of maple syrup, or drizzling melted chocolate on prime! 

Can I swap the almond milk for coconut milk within the peanut sauce?

Sure! A coconut milk-peanut butter combo could be DELISH. 

Can I make a double batch of the recipe?

Completely! Simply double and even TRIPLE the elements so you’ll be able to have these unhealthy boys available everytime you’re craving some peanut butter protein pancakes!

Storage and Reheating

storing

To retailer the pancakes, place every pancake layered with parchment paper in between each in an hermetic container for as much as 5 days. After 5 days, we suggest freezing them for as much as 3 months. 

reheating

These are really easy to reheat! Simply pop them within the microwave for round 45-60 seconds.

How ought to I serve this protein pancake recipe?

3-Ingredient Peanut Flour Pancakes

This extremely straightforward recipe requires simply 3 elements to whip up wholesome peanut butter pancakes. Mashed banana, peanut butter, and eggs mix to create fluffy, protein-packed pancakes which might be low-carb, gluten-free, and make the right straightforward breakfast.

Prep:15 minutes minutes

Cook dinner:15 minutes minutes

Complete:30 minutes minutes

Fats 10

Carbs 35

Protein 22

Substances

• 1 medium banana mashed
• 2 giant eggs
• 4 tablespoons peanut flour

Directions 

• First, in a medium measurement bowl, mash your banana till it’s clean (you might be greater than welcome to do that whole course of in a meals processor). Add in 2 giant eggs and whisk till utterly mixed.

• Add peanut flour the bowl and stir till mixed and the batter is clean.

• Warmth a big skillet over low/medium warmth and spray with coconut oil cooking spray.

• When coconut oil is aromatic, use a 1/4 cup measuring gadget to scoop the pancake batter into the skillet (the batter must be a little bit thinner than regular pancake batter).

• Let cook dinner for a few minute or till the highest of the pancake begins to bubble and thoroughly flip your pancake. Let the second facet cook dinner for a further minute. Take away and place onto a plate. Repeat till batter is gone.

• To make the peanut flour sauce, place elements right into a mason jar, cowl and shake till mixed. Pour over your pancakes and luxuriate in!

Suggestions & Notes

• Vitamin doesn’t embrace peanut flour sauce.

Vitamin info

Energy: 304kcal Carbohydrates: 35g Protein: 22g Fats: 10g Fiber: 6g Sugar: 17g