Healthy Peanut Butter Pancakes
Serves: 6 servings
  • 1½ cups white whole wheat flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ⅓ - ½ cup sugar or sweetener (depending on how sweet you like it)
  • 6 Tablespoons peanut butter powder (see note)
  • ¼ cup maple syrup
  • 2 Tablespoons oil
  • 3 eggs
  • 1 cup milk or parve milk
Optional Garnishes:
  • Maple syrup or honey
  • fresh blueberries
  1. Combine flour, baking soda, baking powder, salt, cinnamon, sugar and peanut butter powder in a medium mixing bowl. Whisk until combined.
  2. Add remaining ingredients and whisk until combined and smooth.
  3. Heat a large, non-stick frying pan over medium heat. Coat with non-stick spray.
  4. Drop a small amount (about 2 tablespoons) of batter into pan to form pancakes. When bubbles start to rise to the top (about a minute) pancakes are ready to be flipped. Flip pancakes, then fry for an additional 30 seconds, until cooked through. Remove from pan and repeat with remaining batter.
  5. Serve hot, with maple syrup and fresh blueberries.
  1. Peanut butter powder is available from a number of companies, such as PB2 or Peanut Butter and Co, and is generally available near the peanut butter in the grocery store. This product has a number of advantages, especially the reduced calories. While an2 tablespoon serving of traditional peanut butter has 190 calories, a 2 tablespoon serving of the powder has only 50 calories.
Plan Ahead:
  1. Batter can be prepared a day or two ahead of time. For best results, fry pancakes fresh, just before serving.
Recipe by Overtime Cook at