It’s so easy to make these healthy powdered peanut butter pancakes at home using PB Fit or PB2. This is a healthy and delicious breakfast plate that is quick and easy to make. It has all the ingredients you need to start your day off right and will keep you full for hours. The pancakes are made with powdered peanut butter, eggs, and coconut flour. The added bananas help keep the pancakes fluffy and soft, also giving you that subtle sweet taste without any added sugar.
The recipe is also gluten-free, so it’s a safe option for those with dietary restrictions or food allergies. Keep reading to see the step by step guide to making these delicious pancakes!
Ingredients Used to Make These Powdered Peanut Butter Pancakes
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Peanut Butter Powder – like PB Fit, or PB2. I used a Sugar Free PB FIt powder for this recipe
- Coconut Flour – you can use any brand of coconut flour for this recipe. Here is a brand of coconut flour I like to use.
- Baking Powder
- Eggs – I used large eggs for this recipe
- Light olive oil – or other neutral flavored oils. Melted coconut oil is also a great alternative in this recipe.
- Bananas – I roughly mashed the bananas with a fork before using them. The bananas taste sweetest when they are ripe with brown spots.
More Powdered Peanut Butter Recipes
Step by Step Guide
How to Make Powdered Peanut Butter Pancakes
STEP 1
finely mash ripened banana using a fork
STEP 2
In a clean bowl, mix all the dry ingredients together (the peanut butter powder, coconut flour, baking powder)
Add the wet ingredients (eggs, oil, mashed bananas) and mix until smooth. The batter will be slightly thick.
STEP 3
To cook pancakes, heat a skillet, or griddle over medium low heat**
STEP 4
Lightly grease the pan with olive oil, butter, or spray oil.
Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
STEP 5
Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
Cook for a couple more minutes until the center of the pancakes are cooked through
STEP 6
Repeat with the remaining batter.
STEP 7
Top with fresh bananas slices, chopped nuts and a quick powdered peanut sauce from mixing 2 Tbsp of powdered peanut butter with 2-3 Tbsp of water, milk or almond milk.
Recipe Variations and Optional Add Ins for Powdered Peanut Butter Pancakes
- You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting.
How to Make this Pancake Recipe Healthier
- Make these pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
- You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.
How to Store Powdered Peanut Butter Pancakes
- It’s best to eat these pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days and reheat them over a lightly greased skillet until warm.
- These pancakes can also be frozen up to 4 months. Make sure to freeze them in a single layer, or in between sheets of parchment paper, so that they aren’t frozen in one big stack.
Final Tips
- Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
- Use lid to cook slowly.
- Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
- Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.
More Pancake Recipes (HERE)
Powdered Peanut Butter Banana Pancakes (Gluten Free, Low Carb)
Ingredients
- 1 cup powdered peanut butter , such as PB Fit or PB2
- 2 Tbsp coconut flour
- 1 1/2 tsp baking powder
- 2 large eggs
- 2 Tbsp light olive oil or melted coconut oil
- 1/3 cup mashed bananas , about 1 medium
Instructions
- In a clean bowl, mix all the dry ingredients together (the peanut butter powder, coconut flour, baking powder)
- Add the wet ingredients (eggs, oil, mashed bananas) and mix until smooth. The batter will be slightly thick.
- To cook pancakes, heat a skillet, or griddle over medium low heat**
- Lightly grease the pan with olive oil, butter, or spray oil.
- Using a 1/3 cup measuring cup or a portion scoop (i.e. cookie scoop), drop 2-3 rounds of batter onto the skillet, with some space in between for the pancake batter to spread.
- For best results, cover with a lid and cook for about 1-2 minutes until you see bubbles forming on top.
- Flip the pancakes carefully using a thin and flexible spatula. Press down lightly with a spatula if the pancakes have not spread much
- Cook for a couple more minutes until the center of the pancakes are cooked through
- Repeat with the remaining batter.
Notes
1. Stay with medium-low heat! It’s the secret to having evenly cooked pancakes without burning them.
2. Use lid to cook slowly.
3. Use a cookie scoop to dispense even amounts of batter onto your skillet. Also helps you get perfectly round shapes, not to mention how easier it is to place the batter at the exact spot you want it so that they’re spaced apart.
4. Preheat frying pan first, and don’t forget to lightly oil your pan to prevent sticking.
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