Peanut Butter Pancakes

Give your day a delicious boost with these high-protein, whole wheat pancakes. 

Prep Time

20 minutes

Cook Time

10 minutes


4 Servings


1 cup flour, whole wheat (pastry)
1 tablespoon sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 egg
1⁄2 cup peanut butter, creamy (divided)
1⁄2 cup yogurt, Greek (non-fat)
1 1⁄4 cups milk (or almond milk, divided)
1 teaspoon vanilla
3 tablespoons maple syrup
1 teaspoon coconut oil (plus more for cooking)


Heat the oven to 200°F. to keep the finished pancakes warm while you finish cooking the rest.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt, and whisk to mix well. Set aside. In a medium bowl, combine the egg,  ¼ cup of the peanut butter, and ½ cup yogurt and stir to a smooth paste. Gradually whisk in 1 cup of the milk, then the vanilla, until smooth. Stir the wet mixture into the flour mixture, until just combined.

Pre-heat a griddle, large non-stick or cast-iron skillet over medium heat. When hot, brush lightly with coconut oil. Use a ¼ measuring cup to scoop portions of batter, leaving space between the rounds. As the pancakes start to form bubbles on top, reduce the heat to medium-low. Cook for about 2 minutes on the first side, until the edges look cooked and the top is bubbled. Carefully flip each cake and cook for about 2 minutes longer. Transfer to a large, heavy platter and place in the oven as you finish the remaining pancakes.

Before serving, combine the remaining peanut butter, 1 tsp coconut oil, remaining ¼ cup of milk and maple syrup and stir over low heat just until warmed and pourable. Stack three pancakes, top with the peanut butter sauce and add sliced or whole fruit.



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