Whole Wheat Peanut Butter Pancakes
These Whole Wheat Peanut Butter Pancakes are extremely easy to make and perfect for a holiday breakfast! Made with whole wheat flour, filled oats, eggs and peanut butter they are healthy and delicious. Made in a blender, these only require 20 minutes to prepare.
Original Whole Wheat Peanut Butter Pancakes recipe posted in Dec 2015 and updated in March 2019.
Looking for a quick and easy, healthy breakfast loaded with protein and fiber and perfect for peanut butter lovers ? You’ve come to the right place -These Whole Wheat Peanut Butter Pancakes are a must try!
They are fluffy, made with whole wheat flour, have nutty taste from the peanut butter that I used.
Topped with chocolate chips, bananas and more peanut butter. It took me less than 1/2 hour to make them and they make the ultimate weekend/holiday treat.
Double the recipe if you are planning to feed a crowd.
Make these pancakes with your kids, grandkids or nephews/nieces, I’m sure kids and adults will love them!
Why pancakes for the holidays? Because I’ve already shared many cookie recipes with you! Breakfast is essential and these pancakes are nutritious and delicious.
I can never go wrong with a recipe like this because my family just loves peanut butter.
The batter for these pancakes in made in a blender.
What Ingredients do I need to make these easy peanut butter pancakes?
- flour
- rolled oats
- almond milk
- eggs
- sugar
- peanut butter
- baking powder
- oil
- salt
How to make Peanut Butter Pancakes?
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In a blender combine oats, whole wheat flour and all-purpose flour. Pulse 2-3 times. Add salt, sugar, baking powder, egg, oil, peanut butter and milk. Pulse until well combined and there are no lumps.
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Heat a non-stick skillet over medium low heat (the surface should not be sizzling hot!). Spray lightly with cooking spray.
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Add about 1/4 cup of the batter, cook for 1-2 minutes, until bubbles appear around the edges. Flip pancake over and cook for 1-2 minutes, or until golden. (Cooking time will vary depending on the thickness of the batter, type of skillet and temperature.)
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Continue making the rest of the pancakes with the remaining batter.
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Serve pancakes with chocolate chips, peanut butter and sliced bananas. Add other fruits of your choice, sprinkles and maple syrup if desired.
Surprise your family with this easy and delicious breakfast around the holidays (or have them help you make them). Do you have a favorite peanut butter treat?
Whole Wheat Peanut Butter Pancakes
Ingredients
For the pancakes:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar — (or brown sugar)
- 2 tbsp vegetable oil
- 1/4 cup peanut butter
- 1 large egg
- 1 1/4 cups milk — (or more if the batter appears too thick)
- cooking spray
Other (for serving):
- sliced bananas
- chocolate chips
- peanut butter
- maple syrup — (optional)
Instructions
-
In a blender combine oats, whole wheat flour and all-purpose flour. Pulse 2-3 times. Add salt, sugar, baking powder, egg, oil, peanut butter and milk. Pulse a few times until well combined and there are no lumps.
-
Preheat a non-stick skillet over medium low heat (the surface should not be sizzling hot!). Spray lightly with cooking spray.
-
Add 1/4 cup of the batter, cook for 1-2 minutes, until bubbles appear around the edges. Flip pancake over and cook for 1-2 minutes, or until golden. (Cooking time will vary depending on the thickness of the batter, type of skillet and temperature.)
-
Repeat with the remaining batter.
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Serve pancakes with chocolate chips, peanut butter and sliced bananas. Add other fruits of your choice, sprinkles and maple syrup if desired.
Nutrition Information
Calories: 170, Fat: 7g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 108mg, Potassium: 254mg, Carbohydrates: 20g, Fiber: 2g, Sugar: 3g, Protein: 5g, Vitamin A: 75%, Calcium: 89%, Iron: 1.2%
More Peanut Butter Recipes:
- Peanut Butter Smoothie
- Keto Peanut Butter Cookies
- Peanut Butter And Banana Breakfast Crepe
