Partially eaten stack of Peanut Butter Protein pancakes topped with fresh fruit

1-Bowl Peanut Butter Protein Pancakes


Drizzling syrup onto a stack of gluten-free Peanut Butter Protein Pancakes

It’s no secret we’re peanut butter fans around here, especially when it comes to peanut butter and pancakes. Swoon!

We love our Peanut Butter Cup Pancakes and Peanut Butter Flaxseed Pancakes. But this version was specifically designed to be higher in protein (and gluten-free!) to keep your energy high till lunch.

Not only are they fluffy, flavorful, and delicious, but these pancakes also come together in just 1 bowl and 20 minutes! Quick, healthy breakfast, here we come!

Tray of ingredients for making our vegan Peanut Butter Protein Pancakes recipe

The base of this recipe is a flax egg, vegan “buttermilk” (made from almond milk and apple cider vinegar or lemon juice), maple syrup for natural sweetness, and vanilla.

Peanut butter and coconut oil come next, providing a little protein and healthy fat to keep you feeling satiated. And oat flour adds plenty of fiber, plant protein, and whole-grain goodness.

Using a wooden spoon to stir Peanut Butter Protein Pancake batter

We prefer cooking these pancakes in a lightly oiled cast-iron skillet for best results (see cast-iron tips in our Instagram Story Highlights!).

The result: pancakes that are perfectly browned on the outside and fluffy on the inside!

Cooking vegan Peanut Butter Protein Pancakes in a cast-iron skillet

For extra deliciousness, we like to serve these topped with fresh fruit, a drizzle of maple syrup, and more peanut butter (mmm, peanut butter!). Of course, we could also see these being delightful with vegan butter, sliced banana, or coconut yogurt!

Partially eaten stack of Peanut Butter Protein pancakes topped with fresh fruit

We hope you LOVE these pancakes. They’re:

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

These would make the perfect lazy weekend breakfast or batter to make ahead and enjoy as you need it throughout the week. Who said pancakes couldn’t be a weekday thing?

If you’re into peanut butter, check out these 31 Delicious Peanut Butter Recipes. And if you’re a pancake lover like us, try our 1-Bowl Vegan Banana Oat Pancakes, Chocolate Chocolate Chip Pancakes, and Toasted Coconut Pancakes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Top down shot of a stack of Peanut Butter Protein Pancakes topped with fresh fruit

1-Bowl Peanut Butter Protein Pancakes

Fluffy, light, and packed with fiber, these pancakes are the perfect way to kick off the weekend! They come together in only 20 minutes with just 1 bowl. 

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings: 6 (pancakes)




Gluten-Free, Vegan

Freezer Friendly

1 Month (see notes)

Does it keep?

1-2 Days


  • 1
    flax egg
    (1 Tbsp (7 g) flaxseed meal + 2 Tbsp (30 ml) water // as recipe is written)
  • 1/2
    unsweetened plain almond milk
  • 1/2
    apple cider vinegar or lemon juice
  • 1
    maple syrup
  • 1/2
    pure vanilla extract
  • 1
    natural salted peanut butter*
    (crunchy or creamy // or sub almond butter)
  • 1
    coconut oil, melted
    (or sub olive or avocado oil // plus more for greasing griddle)
  • 1/2
    baking soda
  • 1
    baking powder
  • 1
    sea salt
  • 3/4
    gluten-free oat flour
    (ground from gluten-free rolled oats)


  1. Prepare flax egg by adding flaxseed 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 350 degrees F), or use a large skillet on the stovetop (seasoned cast iron works great!). 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 or oven. See notes for freezing instructions.


*For best results, use natural salted peanut butter made from just peanuts and salt. It will be quite runny — not thick — straight out of the jar. Most store-bought peanut butters are thick, contain unnecessary ingredients, and are unnaturally sweetened.
*To freeze, arrange pancakes on a parchment-lined baking sheet and freeze until completely firm. Then store in a freezer-safe bag or container. Reheat in the toaster or microwave for best results.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Per Serving (1 of 6 pancakes)

  • Calories: 99
  • Fat: 5.1g
  • Saturated fat: 2.3g
  • Sodium: 224mg
  • Potassium: 36mg
  • Carbohydrates: 10.8g
  • Fiber: 1.6g
  • Sugar: 2.3g
  • Protein: 2.9g

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