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Peanut Butter Cup Pancakes

Peanut butter & chocolate pancake heaven!

Made using Peanut Flour, this gluten free pancake stack makes a delicious breakfast, brunch or even dessert for only 400 calories. It packs in a decent 42g protein too.

Servings: Makes 1 stack

Macros per serving:

402kcal / 42g protein / 26g carbs / 13g fat / 4g fibre


120g Egg whites

40g Chocolate protein powder

50g Banana (approx half a banana)

15g Peanut Flour (I use one by Sukrin - available in baking aisle of Sainsbury's & Tesco)

1/2 tsp baking powder

To decorate:

20g Melted natural peanut butter (I used Whole Earth Crunchy on these)

10g Choc Shot

10g Sugar free caramel syrup


1. In a blender mix egg whites, banana, peanut flour, protein powder & baking powder (if you don't have a blender you can still make these by mashing the banana & mixing in a bowl - the mix just won't be as "fluffy").

2. Preheat a small amount (I used 1/2 tsp) coconut oil in non stick pan on medium heat - pour in pancake mix (split into desired number of pancakes). For perfect pancakes make sure the heat is not too high - this will stop the pancake sticking or burning on the outside before the middle is cooked through. You'll know when it's time to flip the pancake when you wobble the pan & the mix looks stable & "jelly like" i.e. no longer really runny on top.

3. Flip & cook other side until completely cooked through.

4. Pile into stack & drizzle over the warm melted peanut butter & syrups as desired.

5. Eat! :-)

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