Flourless Peanut Butter Pancakes Recipes

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PEANUT BUTTER PANCAKES



Peanut Butter Pancakes image

Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 10

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey
Optional: maple syrup and chopped salted peanuts

Steps:

  • In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.

Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.

ORGANIC FLOURLESS PEANUT BUTTER & JELLY PANCAKE RECIPE {GLUTEN FREE & GRAIN FREE}



Organic Flourless Peanut Butter & Jelly Pancake Recipe {Gluten Free & Grain Free} image

Here is a delicious flourless pancake recipe that is gluten free and grain free!

Provided by Halle Cottis

Categories     breakfast

Time 10m

Number Of Ingredients 6

1 cup peanut butter, almond butter or other nut butter of choice
4 large eggs
1 tbsp vanilla extract
1/4 cup full fat greek yogurt
2-4 tbsp organic strawberry jam, see recipe
maple syrup and additional strawberry jam for toppings

Steps:

  • Mix together peanut butter, eggs, vanilla, greek yogurt and strawberry jam all together in a small bowl.
  • Use a whisk to blend together.
  • Preheat a skillet to 350º F.
  • When the skillet is hot, add some coconut oil to lightly cover the bottom of skillet.
  • Pour batter into skillet and cook on both side until lightly golden brown.
  • Top pancakes with a little more strawberry jam and maple syrup if desired.

Nutrition Facts : ServingSize 2 pancakes

PEANUT BUTTER BANANA FLOUR-LESS PANCAKES



Peanut Butter Banana Flour-less Pancakes image

This recipe makes 11-12 pancakes with 1/4 cup pours of batter. They're flour-less, but very flavorful and quick to make!*Please note- They are VERY delicate in the cooking process, once you get the feel for them they will get easier to cook. You must slowly unstick all the sides with your spatula and them it's kind of a gently rolling over flip. Once flipped they're much easier to handle. They're worth the effort once you get your technique down.

Provided by Katia

Categories     Breakfast

Time 25m

Number Of Ingredients 8

3 small ripe bananas (about 1 lb)
1/2 cup peanut butter
3 large eggs, lightly whisked
3/4 tsp baking soda
1 tsp vanilla extract
1/2 tsp cinnamon
dash of sea salt
*olive oil for cooking

Steps:

  • Mash banana with a fork in a medium mixing bowl until most lumps gone.
  • Add peanut butter and mash again, smoothing mixture as much as possible.
  • Preheat electric griddle or skillet for cooking pancakes on medium to medium high temp (For the electric griddle I set it to 350 degrees) You need a bit more room to flip these only because they're much more delicate than standard pancakes, so I highly recommend a flat surface griddle if you have one.
  • Add eggs and remaining ingredients and whisk till well combined and mostly smooth.
  • Once pan or griddle is ready, lightly spray evenly with olive oil.
  • Use a 1/4 cup measuring cup to scoop out batter onto your pan.
  • Cook batter on pan about 3 minutes or until a center bubble pops or you see the edges of the pancakes setting up well.
  • and slowly flip over pancakes (if you flip too fast they may roll on you) and cook about another 3 minutes on the 2nd side. (These pancakes are much more delicate than standard pancakes so just be gentle with your handling of them.)
  • Repeat cooking till batter is gone. (Using an electric griddle I can do this amount in 2 batches, a smaller skillet will require more batches.)

Nutrition Facts : ServingSize 2, Calories 203 calories, Sugar 7.4 g, Sodium 310.7 mg, Fat 13.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 2.2 g, Protein 8.4 g, Cholesterol 93 mg

FLOURLESS PEANUT BUTTER PANCAKES



Flourless Peanut Butter Pancakes image

My son and I love these as we can not eat gluten or casein this is the next best thing topped with Maple Syrup Yummy!!

Provided by two happy children

Categories     Breakfast

Time 10m

Yield 6 Pancakes, 2 serving(s)

Number Of Ingredients 3

2 tablespoons peanut butter
2 large eggs
1/4 teaspoon baking soda

Steps:

  • Put all ingredients into a medium bowl and mix.
  • Cook on a hot griddle and enjoy.

3-INGREDIENT PEANUT BUTTER PANCAKES RECIPE BY TASTY



3-Ingredient Peanut Butter Pancakes Recipe by Tasty image

Here's what you need: eggs, creamy peanut butter, sugar, oil

Provided by Brio Dos Santos

Yield 4 servings

Number Of Ingredients 4

2 eggs
3 tablespoons creamy peanut butter, slightly softened
sugar, or powdered sugar (optional)
oil, for frying

Steps:

  • Crack both eggs in a bowl and whisk.
  • Add slightly softened peanut butter to the eggs and combine with a fork.
  • Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan.
  • Add a quarter of the batter and fry until crispy and golden on the top.
  • Flip and fry until the pancake is cooked through. Repeat for the rest of the batter.
  • Enjoy warm. Serve with powdered sugar or jam.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

FLOURLESS PEANUT BUTTER, PUMPKIN BUTTER PANCAKES



Flourless Peanut Butter, Pumpkin Butter Pancakes image

I came up with these pancakes for my son who can't eat Gluten and Casein. They are very thin and light with just the right amount of sweetness.

Provided by two happy children

Categories     Breakfast

Time 10m

Yield 4-6 pancakes, 2 serving(s)

Number Of Ingredients 4

1 1/2 tablespoons peanut butter (chunky or creamy)
1 tablespoon pumpkin butter
2 eggs
1/4 teaspoon baking soda

Steps:

  • In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.

LIGHT AND AIRY PEANUT BUTTER PANCAKES



Light and Airy Peanut Butter Pancakes image

Easy, light, and tender pancakes that go well with syrup and fresh fruit.

Provided by Chairman James

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 14m

Yield 7

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons white sugar
2 tablespoons baking powder
½ teaspoon salt
1 ¼ cups milk
⅓ cup peanut butter
1 egg
1 tablespoon vegetable oil

Steps:

  • Sift flour, sugar, baking powder, and salt together in a bowl.
  • Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g

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