I love pancakes. But I don’t love how they can sometimes leave me feeling like I just ate an entire loaf of bread. Do you ever feel that way? This must be a symptom of getting old(er). But we can fix that.
One grain that doesn’t leave me feeling sluggish is oats! That’s why I’ve based this pancake with oat flour instead of all purpose, because it’s healthier.
For starters, 1/2 cup of oat flour has 80 fewer calories and 20 fewer grams carbohydrates than 1/2 cup of whole wheat flour. They’re also high in iron, magnesium and fiber, and contain the amino acid lysine, which promotes replenishment of body tissues like muscles and nerves – this makes them an excellent food staple for fitness junkies. Oats can also help lower cholesterol levels and help us feel fuller longer. Seriously, super power food in the house.
To make oat flour you simply process oats in a coffee grinder until a fine powder remains. You can also buy it at the grocery store (gluten-free optional) or make a big batch at home and store it in your pantry for quick mornings breakfasts like these pancakes.
These pancakes are so simple to make: Just 1 bowl and 15 minutes required. You could even make them with other nut butters if you have a peanut allergy.
More importantly they’re fluffy, filled with good-for-you ingredients, and packed with some serious peanut butter flavor. I topped mine with a little peanut butter sauce (just peanut butter whisked with very hot water) and a little maple syrup. But they’d also be great with sliced bananas, honey or jam (hello PB&J).
These will definitely be my new go-to pancakes since I always have the ingredients on hand and they’re perfect even for busy weekday mornings. So excited to share these lovely cakes with you. Hope you enjoy.
Peanut Butter Flaxseed Pancakes
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written // or sub chicken egg)
- 1 Tbsp Earth Balance (melted // or other non-dairy butter)
- 1/2 cup unsweetened vanilla almond milk
- 1 Tbsp agave nectar or maple syrup (or honey for non-vegan)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp natural salted peanut butter (crunchy or creamy // plus extra for topping)
- 1 pinch salt
- 1/2 tsp pure vanilla extract
- 1/2 cup oat flour
- 1/4 cup whole-wheat pastry flour
Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
Next add oat and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.
Lightly grease your griddle and pour scant 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
Cook for 1-2 minutes more on the other side and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.
Will reheat well the next day in the microwave.
*Nutrition information is a rough estimate calculated without toppings.
Nutrition Per Serving (1 of 2 three-pancake servings)
- Calories: 302
- Fat: 13g
- Saturated fat: 2g
- Carbohydrates: 37g
- Fiber: 6.3g
- Sugar: 8g
- Protein: 7.8g