Peanut Butter Pancakes

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Prep time20 minutes
Cooking time10 minutes
Total time30 minutes


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


1 cup
flour, whole wheat (pastry)
1 tablespoon
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
1/2 cup
peanut butter, creamy (divided)
1/2 cup
yogurt, Greek (non-fat)
1 1/4 cup
milk (or almond milk, divided)
1 teaspoon
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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