1-Bowl Peanut Butter Protein Pancakes (Plant-Based, Gluten-Free)

It’s no secret we’re peanut butter fans around here, especially when it comes to peanut butter and pancakes. Swoon!

We love our Peanut Butter Cup Pancakes and Peanut Butter Flaxseed Pancakes. But this version was specifically designed to be higher in protein (and gluten-free!) to keep your energy high till lunch.

Not only are they fluffy, flavorful, and delicious, but these pancakes also come together in just 1 bowl and 20 minutes! Quick, healthy breakfast, here we come!

The base of this recipe is a flax egg, vegan “buttermilk” (made from almond milk and apple cider vinegar or lemon juice), maple syrup for natural sweetness, and vanilla.

Peanut butter and coconut oil come next, providing a little protein and healthy fat to keep you feeling satiated. And oat flour adds plenty of fiber, plant protein, and whole-grain goodness.

We prefer cooking these pancakes in a lightly oiled cast-iron skillet for best results (see cast-iron tips in our Instagram Story Highlights!).

The result: pancakes that are perfectly browned on the outside and fluffy on the inside!

For extra deliciousness, we like to serve these topped with fresh fruit, a drizzle of maple syrup, and more peanut butter (mmm, peanut butter!). Of course, we could also see these being delightful with vegan butter, sliced banana, or coconut yogurt!

We hope you LOVE these pancakes. They’re:

Packed with fiber
& Protein-rich (17 g / batch!)

These would make the perfect lazy weekend breakfast or batter to make ahead and enjoy as you need it throughout the week. Who said pancakes couldn’t be a weekday thing?

If you’re into peanut butter, check out these 31 Delicious Peanut Butter Recipes. And if you’re a pancake lover like us, try our 1-Bowl Vegan Banana Oat Pancakes, Chocolate Chocolate Chip Pancakes, and Toasted Coconut Pancakes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

1-Bowl Peanut Butter Protein Pancakes

Fluffy, light, and packed with fiber, these pancakes are the perfect way to kick off the weekend! They come together in only 20 minutes with just 1 bowl. Author Minimalist Baker Print SAVE SAVED

4.56 from 29 votes Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 6 (pancakes)Course BreakfastCuisine Gluten-Free, VeganFreezer Friendly 1 Month (see notes)Does it keep? 1-2 Days

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US Customary – Metric1 Tbsp flaxseed meal (to make flax egg)2 Tbsp water (to make flax egg)1/2 cup unsweetened plain almond milk1/2 tsp apple cider vinegar or lemon juice1 Tbsp maple syrup1/2 tsp pure vanilla extract1 Tbsp natural salted peanut butter* (crunchy or creamy // or sub almond butter)1 Tbsp coconut oil, melted (or sub olive or avocado oil // plus more for greasing griddle)1/2 tsp baking soda1 tsp baking powder1 pinch sea salt3/4 cup gluten-free oat flour (ground from gluten-free rolled oats)

FOR SERVING optional

Vegan butterPeanut butterSliced bananaMaple syrup


Prepare flax egg by adding flaxseed meal and water to a large mixing bowl and letting it sit for a minute or two to thicken.To a measuring cup (or small bowl), add almond milk and apple cider vinegar (or lemon juice) and stir gently to combine. Set aside to “curdle.”To the flax egg, add maple syrup, vanilla extract, peanut butter, and melted coconut oil and whisk to combine.Slowly add in almond milk mixture while whisking. Add baking soda, baking powder, and salt, and whisk to combine.Next, add oat flour and stir until just combined. Let batter rest while preheating griddle (about 5 minutes). The batter will be thick once it rests, but that’s a good thing! However, if it’s too thick for your liking, thin with a little almond milk and stir.Preheat an electric griddle to medium heat (about 350 degrees F), or use a large skillet on the stovetop (seasoned cast iron works great!). You want the surface to be hot but not screaming hot — oil shouldn’t smoke when it makes contact with the surface.Once hot, lightly grease your griddle with coconut or avocado oil and pour on scant 1/4-cup measurements of the batter. Flip when bubbles appear in the middle and the edges are slightly dry, being careful not to burn. Reduce heat if browning too quickly.Cook for about 2 minutes more on the other side, then plate. Top with desired toppings, such as vegan butter or more peanut butter, banana, and a light drizzle of maple syrup. Best when fresh, though leftovers will reheat well the next day in the microwave or oven. See notes for freezing instructions.



*For best results, use natural salted peanut butter made from just peanuts and salt. It will be quite runny — not thick — straight out of the jar. Most store-bought peanut butters are thick, contain unnecessary ingredients, and are unnaturally sweetened.
*To freeze, arrange pancakes on a parchment-lined baking sheet and freeze until completely firm. Then store in a freezer-safe bag or container. Reheat in the toaster or microwave for best results.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 99 Carbohydrates: 10.8 g Protein: 2.9 g Fat: 5.1 g Saturated Fat: 2.3 g Sodium: 224 mg Potassium: 36 mg Fiber: 1.6 g Sugar: 2.3 g

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