Peanut Butter Protein Pancakes (Gluten Free)

Peanut Butter Protein Pancakes (Gluten Free)


  • 1batch flax egg - 1 Tbsp flax seed meal + (30 ml) water
  • 1/2cup unsweetened plain almond milk
  • 1/2tsp apple cider vinegar or lemon juice
  • 1Tbsp maple syrup
  • 1/2tsp pure vanilla extract
  • 1Tbsp natural salted peanut butter*
  • 1Tbsp coconut oil, melted (or sub olive or avocado oil // plus more for greasing pan)
  • 1/2tsp baking soda
  • 1tsp baking powder
  • 1pinch sea salt
  • 3/4cup gluten-free oat flour (ground from gluten-free rolled oats)
    If gluten free is not important – just use regular oats

FOR SERVING optional

  • Vegan butter
  • Peanut butter
  • Sliced banana
  • Maple syrup


  1. Prepare flax egg by adding flax seed meal and water to a large mixing bowl and letting it sit for a minute or two to thicken.
  2. To a measuring cup (or small bowl), add almond milk and apple cider vinegar (or lemon juice) and stir gently to combine. Set aside to "curdle."
  3. To the flax egg, add maple syrup, vanilla extract, peanut butter, and melted coconut oil and whisk to combine.
  4. Slowly add in almond milk mixture while whisking. Add baking soda, baking powder, and salt, and whisk to combine.
  5. Next, add oat flour and stir until just combined. Let batter rest while preheating griddle (about 5 minutes). The batter will be thick once it rests, but that’s a good thing! However, if it’s too thick for your liking, thin with a little almond milk and stir.
  6. Preheat an electric griddle to medium heat (about 180), or use a large skillet on the stove top You want the surface to be hot but not screaming hot — oil shouldn’t smoke when it makes contact with the surface.
  7. Once hot, lightly grease your griddle with coconut or avocado oil and pour on scant 1/4-cup measurements of the batter. Flip when bubbles appear in the middle and the edges are slightly dry, being careful not to burn. Reduce heat if browning too quickly.
  8. Cook for about 2 minutes more on the other side, then plate. Top with desired toppings, such as vegan butter or more peanut butter, banana, and a light drizzle of maple syrup.
  9. Best when fresh, though leftovers will reheat well the next day in the microwave.

We hope you LOVE these pancakes. They’re:

Packed with fibre
& Protein-rich (17 g / batch!)

Servings: 6 regular sized pancakes (you could make 12 mini ones for easy transport and snacking)

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1-2 Days in the fridge