Go Back
–+ servings
White plate with a stack of peanut butter pancakes.

Vegan Peanut Protein Pancakes

My honest review of Naked Organic powdered peanut butter. This protein powder is made with just roasted peanuts and is perfect in recipes. These vegan peanut butter pancakes are soft, fluffy and delicious.
Author: Pavani
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 15 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.

Nutrition

Calories: 58kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 184mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Calcium: 74mg | Iron: 0.4mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!