These Whole Wheat Peanut Butter Protein Pancakes will satisfy your craving for comfort food (in a healthy way!) and keep you feeling full all morning long!
I have a weakness for breakfast foods. I could probably eat breakfast for all 3 meals of the day if you’d let me! Another weakness of mine: peanut butter. Anything peanut butter is my gravy. I love it. Sad thing though, my toddler is allergic to peanuts. 🙁 So peanut butter has turned somewhat into a delicacy for me, reserving it for special occasions when my son is not around (which isn’t very often). I do keep a jar of peanut butter in my house hidden in the uppity part of the cupboard for moments like this when I am craving me some good ole’ PB. (I made these in the wee morning hours while my son was still asleep). [UPDATE: my toddler outgrew his peanut allergy! We did an in-office peanut challenge test with his allergist and he passed. What a relief this is to our family!]
These pancakes are a healthier indulgence of my comfort foods. They are packed with protein – 13 grams in just 2 pancakes – and some healthy fats from the peanut butter, which will keep you fuller longer. AND I didn’t use any of those protein powders with a nasty after taste (just my personal opinion). I used white whole wheat flour to boost fiber just a bit (4 grams per 2 pancakes) – which also adds to that satiety factor. Trust me, these pancakes won’t leave you feeling deprived at all!
The recipe calls for 1 tablespoon of brown sugar, which is optional. If you want a little extra sweetness added in, toss it in. If not, omit it. Usually I omit it because with the toppings added on they are plenty sweet for me.
Topping them is the fun part. You can top with more melted peanut butter (I mix a little coconut oil in to help with consistency), maple syrup, and/or some fresh fruit. Bananas are my go-to fruit to pair with peanut butter – they just mesh so well together (hello peanut butter banana toast!), but strawberries are also a great pairing. But really, any way you top ’em you can’t wrong. 🙂
This recipe makes about 18 4-inch pancakes. As much as I love peanut butter and pancakes, I cannot eat that many all at once, so I packed some away in the freezer for a quick breakfast another day. I learned the trick to freezing pancakes from Katie at Mom to Mom Nutrition of stacking the pancakes with wax paper between each pancake, then wrapping tightly with tin foil or placing and sealing tight in a plastic freezer bag. This way, you can take out one at a time without having the pain of prying them apart! These would work great as a quick and easy, pull-out-of-the-freezer breakfast for busy mornings.
Check out my recipe video below to see just how easy these Peanut Butter Protein Pancakes are to make!
- 2 large eggs
- 1¾ cups milk of choice (I used low-fat milk)
- 1 cup nonfat plain Greek yogurt
- 2 teaspoons vanilla extract
- ½ cup natural creamy peanut butter
- 2 cups White Whole Wheat Flour
- 1 tablespoon brown sugar (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Preheat griddle or skillet to medium heat.
- Combine the eggs, milk, Greek yogurt and vanilla extract together in a bowl until well blended. Whisk in peanut butter.
- In a separate bowl, sift together the flour, sugar (if using), baking powder and salt. Slowly add the dry ingredients to the wet ingredients, whisking until the dry ingredients are incorporated into the wet ingredients.
- Taking ¼ cup at a time, pour the pancake batter onto the griddle. Cook until the edges are set and they are golden brown on the bottom, about 3 minutes. Flip pancakes and cook on the other side until golden, another 2 minutes. Continue until you have used all the batter. Serve topped with melted peanut butter*, maple syrup and/or fresh fruit (my fave is sliced bananas)!