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 on the lookout for 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 acquired 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 after 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 understand and love, however it’s nice in case you are attempting to eat much less fats.

What’s peanut flour?

Peanut flour (generally known as PB2 or PBFit) is basically defatted peanut butter that means that lots 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 offers 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 offers 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 everywhere in 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 when 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 (try our information to the perfect protein powder), or toss in some chopped nuts! Including some chocolate chips would even be BOMB. 

Topping Concepts

When you’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 high, retaining it easy with a drizzle of maple syrup, or drizzling melted chocolate on high! 

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 components 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 every one 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 components to whip up wholesome peanut butter pancakes. Mashed banana, peanut butter, and eggs mix to create fluffy, protein-packed pancakes which are low-carb, gluten-free, and make the proper 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 massive eggs
• 4 tablespoons peanut flour

Directions 

• First, in a medium dimension bowl, mash your banana till it’s clean (you’re greater than welcome to do that whole course of in a meals processor). Add in 2 massive eggs and whisk till fully 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 machine 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 punctiliously flip your pancake. Let the second facet cook dinner for an extra minute. Take away and place onto a plate. Repeat till batter is gone.

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

Ideas & Notes

• Diet doesn’t embody peanut flour sauce.

Diet information

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