Recipe – High-Protein Low-Carb Peanut Butter Pancakes


Welcome to sweet breakfast time! AND to another delicious way to eat healthily and make the most of each meal. We all know the old adage breakfast is the most important meal of the day! Well, that’s not wrong- it IS! Breakfast is how we kick-start our metabolisms and quiet the hunger that develops overnight.

Skipping breakfast just leads to irritability and a lagging metabolism. Set yourself up for success and eat breakfast! It is easy to get stuck in a breakfast rut. Especially when you have found one or two items that hit your diet requirements. Take this morning to step outside the box.

Enter High-protein Peanut Butter Pancakes! Oh! And these pancakes are low carb, BUT with just a few tweaks, they are Extra-Low Carb! Check out the recipe below.

You will find yourself craving these high-protein pancakes, and the topping choices are endless.


They are super simple to make, so for those of you who are not kitchen-savvy, never fear! These babies will impress your family and friends and keep your metabolism and diet on track.

To start, you will need:

  • A counter-top skillet or a large pan with a flat bottom
  • A spatula for flipping

Be sure to opt for something non-stick or use the recommended coconut oil to grease the pan before adding the batter. I have struggled with stuck on pancakes before, and it can be frustrating.

I recommend coconut oil in lieu of butter not only in the actual pancakes but also for greasing the pan because it is simply a cleaner, lower carb alternative to something as heavy as butter or vegetable oil. 

The choice is always yours!

Ok, let’s get started:


For the Pancakes:

  • 1 ¾ c. Whole Wheat Flour – This can be subbed with almond flour for an even LOWER CARB plate! Just see my tips below for using almond flour.
  • 3 ½ tsp. Baking Powder
  • ¼ tsp. Table Salt
  • 1 tbsp. Brown Sugar – Can be subbed with honey (2 tbsp.)
  • 1 Egg – Cage Free makes for the best-tasting eggs!
  • 2 c. Milk – or soy or almond milk
  • 1 tsp. Vanilla
  • ¼ c. Coconut Oil (melted)
  • ½ c. Peanut Butter or Almond butter for fewer carbs.

Ok, so we know almond products such as almond flour and almond butter can be lower carb alternatives, but just a warning –NOT using peanut butter will make these pancakes NOT taste like peanut butter…just sayin’.

Also, if you do opt for almond flour over wheat flour.


Almond flour tends to be denser and moister than regular flour. I recommend spreading it out on a cookie sheet and allowing it to dry a bit and sifting 3+ times before using. You will the density of the pancakes if you do not.

All of that being said.

Recipe Direction

  • In a bowl combine the dry ingredients- Whole wheat flour (or Almond flour), baking powder, salt, and sugar. Be sure to mix thoroughly eliminating clumps. 
  • Whisk egg in a stand mixer or bowl, add in milk, vanilla, warmed (liquid) coconut oil. Whisk until well combined. For fluffier pancakes whisk the egg a bit longer before adding the other ingredients.
  • Next, add the dry ingredients and mix.
  • Fold in your peanut butter last. Mix until well combined. Please note: Adding more peanut butter than what is in the recipe will make these pancakes very heavy, and they may not rise at all.
  • Your batter should be the consistency of lava. You do not want it too thin either or your pancakes will be very thin and burn easily. You can add more flour as needed.
  • Preheat your pan on medium to low heat or your electric skillet at 250°.
  • Grease the pan with the recommended coconut oil, if necessary.
  • Using a ladle or other serving spoon, ladle a portion of batter (approximately the size of a ping pong ball) onto the heated surface. Your batter should spread out to about the size of a coaster.
  • Allow the pancakes to brown on the first side. If using the whole wheat flour bubbles should rise.
  • Turn the pancake and allow the second side to brown. Adjust your heat as necessary. Believe it or not, not all skillet’s temps are accurate, and it is easy to get too warm if you are cooking in a pan.
  • Place all pancakes in a glass dish or on a plate in a warm oven until you have finished with all of your batter. Recommended warming temperature is 180°- warm for no longer than 30 minutes.
Peanut Butter Pancakes Without Toppings

NEXT –The fun part…Toppings!

In the photos, I have topped the pancakes with homemade whipped cream, chopped caramel-peanut clusters, and honey. You may want to choose something with less sugar or fat, or something more fun- like sprinkles!

Honey and Other Pancake Toppings


Honey is always a safe bet if you are looking for a hint of sweetness. It is naturally low carb and can be a key part of a healthy diet.

To make the homemade whipped cream:

In a mixer- whip 1 ½ cups of Heavy Whipping Cream and 1 tsp. Powdered Sugar until the whipping cream peaks. To determine if it has peaked simply check your beaters when you pull them out. If the whipped cream stays peaked on the end of the beaters and does not drip off, you are there!

If you would rather a healthier whipped cream simply omit the powdered sugar. You will find the healthier version to still have a wonderful buttery taste, and it is heaven paired with a few dark chocolate shavings.

Enjoy your high-protein fuel for the morning!

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