Looking for vegan, great tasting protein powder with no additives or artificial sweeteners? Then read on. Here is my honest review of Naked organic powdered peanut butter.
Organic Naked PB has just 1 ingredient - slow roasted peanuts. It is low in calories and fat, and is great to add to smoothies, pancakes etc. Check out the recipe for my vegan peanut butter pancakes in the post.
This is a sponsored post for Naked Nutrition. I received Naked organic PB to try in exchange for my honest review of the product.
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Table of contents
About Naked Protein
Naked Nutrition has been on a mission to make supplements that help support the health and fitness goals of people trying to live a healthy lifestyle. True to their name, they have over 50 products, with most having 3 ingredients or less.
All of Naked Nutrition products are free of artificial sweeteners, additives and artificial colors. And they have a wide variety of protein powders, pea protein, grass fed whey protein and peanut butter protein powder etc.
Why I love Naked Organic Powdered Peanut Butter
The main reason I love this Naked Organic PB is its taste and the convenience of use. It mixes easily without clumping in any recipe.
Organic Naked PB has 75% less calories and over 85% less fat than traditional peanut butter. It is made from US grown organic peanuts that are mechanically pressed to remove fat and oil, resulting in over 40% protein in each serving.
Being a vegetarian, I am always on the lookout for good quality plant based protein. Also, I don't like the aftertaste of artificial sweeteners that is used in many protein powders. So, this Naked organic powdered peanut butter was just perfect for me.
Just pure peanut taste with no aftertaste. I add it to pancakes, smoothies and overnight oats. I am sharing the recipe to my vegan peanut butter pancakes recipe.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make my peanut butter protein pancakes:
- Whole wheat pastry flour - this makes soft & fluffy pancakes with the added fiber and protein. But you can sub with all purpose flour or white whole wheat flour.
- Naked Organic PB
- Salt and baking powder
- Non-dairy milk - I love using unsweetened almond or oat milk. But you can use any dairy or non-dairy milk here.
- Maple syrup
- Vanilla extract
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make these fluffy vegan peanut butter pancakes recipe:
In a medium bowl, whisk together whole wheat pastry flour, powdered peanut powder, baking powder and salt.
In a measuring cup, combine milk, oil, maple syrup and vanilla extract. Whisk well.
Make a well in the center of the dry ingredients and pour the milk mixture. Whisk until just combined. Do not overmix.
Heat a pan on medium heat. Spray with cooking spray and pour about 3 tablespoons of batter. Cook till bubbles start to form on the top of the pancakes, takes about 1~2 minutes. Gently flip and cook for another 1~2 minutes.
Remove from the pan and keep the pancakes warm until ready to eat. Serve topped with fruit and maple syrup.
Expert Tips
- Feel free to sub the peanut butter protein powder with your favorite protein powders. Naked Nutrition has a wide variety of them to choose.
- I love using powdered peanut butter because easily mixes into the batter. But you can also use regular peanut butter in the recipe. Use ½ cup of either creamy or crunchy peanut butter. Warm it slightly to make it easy to mix into the batter.
- You can use all purpose or white whole wheat flour instead of whole wheat pastry flour.
- I love using unsweetened almond or oat milk. But you can use any dairy or non-dairy milk here.
- You can any store leftover pancakes well wrapped in the freezer for up to 2 months. Reheat in the microwave or in the toaster.
You might also like
Here are a few more plant based breakfast recipes that you might like to try:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Vegan Peanut Protein Pancakes
Ingredients
- 1 cup Whole wheat Pastry flour
- 3 scoops Naked Organic powdered peanut butter (½cup)
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Unsweetened Almond or Oat milk
- 2 tablespoons Oil
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla extract
Instructions
- In a medium bowl, whisk together whole wheat pastry flour, powdered peanut powder, baking powder and salt.1 cup Whole wheat Pastry flour, 3 scoops Naked Organic powdered peanut butter (½cup), 1 tablespoon Baking powder, ½ teaspoon Salt
- In a measuring cup, combine milk, oil, maple syrup and vanilla extract. Whisk well.1 cup Unsweetened Almond or Oat milk, 2 tablespoons Oil, 2 tablespoons Maple Syrup, 1 teaspoon Vanilla extract
- Make a well in the center of the dry ingredients and pour the milk mixture. Whisk until just combined. Do not overmix.
- Heat a pan on medium heat. Spray with cooking spray and pour about 3 tablespoons of batter. Cook till bubbles start to form on the top of the pancakes, takes about 1~2 minutes. Gently flip and cook for another 1~2 minutes. Remove from the pan and keep the pancakes warm until ready to serve.
Video
Notes
- Feel free to sub the peanut butter protein powder with your favorite protein powders. Naked Nutrition has a wide variety of them to choose.
- I love using powdered peanut butter because easily mixes into the batter. But you can also use regular peanut butter in the recipe. Use ½ cup of either creamy or crunchy peanut butter. Warm it slightly to make it easy to mix into the batter.
- You can use all purpose or white whole wheat flour instead of whole wheat pastry flour.
- I love using unsweetened almond or oat milk. But you can use any dairy or non-dairy milk here.
- You can any store leftover pancakes well wrapped in the freezer for up to 2 months. Reheat in the microwave or in the toaster.
Thanks for coming! Let me know what you think: