Breakfast/ Gluten Free/ Low Carb

Peanut Flour Pancakes

Peanut flour pancakes are a simple recipe to make out of that jar of peanut flour you have in your cupboard, wondering what to make with it. Apart from smoothies. A great low carb and gluten free breakfast that is easy to make.

These peanut flour pancakes are a wonderful Sunday morning breakfast as they are filling as well as being delicious. They are a welcome reward for a long walk on the beach with the dogs. Especially as we get up early to walk them. I will cook a batch of these then crawl back to bed for a “power nap”.

peanut flour pancakes


Peanut flour makes a light and delicious low carb and gluten free pancake. You could make them as thick as you want them, but we have them just above a light thickness. This mixture would be great in a waffle machine too. I am hunting for a waffle machine over the island but have yet to find one. There must be one in a small corner shop somewhere. Well, that’s what I keep telling myself! It’s the same scenario as hunting down a spiralizer on the island. I found one once in a hardware store when I was looking for paint. A rather strange collection but hey, welcome to island shopping!

Peanut Flour Pancakes

peanut flour pancakes
I adore these peanut flour pancakes with a side of cream and berries. I low carb chocolate sauce would be delicious but I haven’t had any prepared. Some cocoa powder with cream and sweetener would make a great sauce. Perhaps next time when I am not in the “feed me now!!” moment back from a walk.

peanut flour pancakes
I have kept this pancake recipe simple for you to play around with. Go crazy and add chocolate chips, some spices or just have them plain and smothered with butter!! Either way, cook, eat and enjoy!

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Peanut Flour Pancakes
Servings: 4 Pancakes
Author: Angela Coleby
Ingredients
  • 6 tablespoons (23g) Peanut flour
  • 2 Eggs
  • 1 teaspoon baking powder
  • 2 tablespoons coconut milk
  • 2 tablespoons sugar sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Butter/oil for cooking
Instructions
  1. In a bowl place the peanut flour, baking powder and salt together and mix.

  2. Add the eggs, coconut milk, vanilla extract and erythritol (or sweetener of your choice) and mix well until a thick batter is produced.

  3. Heat the oil or butter in a frying pan on a medium heat.

  4. Gently spoon about 1/4 cup of pancake mixture into the frying pan and cook until bubbles have appeared and the mixture seems firm (about 2-3 minutes).

  5. Flip over and cook the other side for 2-3 minutes.

  6. Eat and enjoy!

Recipe Notes
Makes 4 medium sized pancakes Nutritional Info per pancake – 68 Calories, 5g Fat, 5g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs

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8 Comments

  • Reply
    Dottie M.
    September 29, 2017 at 1:51 pm

    Searching on the web for a way to use peanut flour, your recipe came up. So grateful it did as these are super delicious! Light and fluffy! I made them this morning for breakfast, and they smelled heavenly on the griddle. Very delicate peanut butter flavor. Two were filling for me, so I have 2 leftover for breakfast tomorrow morning! I would love to share your recipe on the fb community for ‘Original Atkins and LCHF-The Road to Success’ with your credit of course. I know they would love it! I wonder why low carbers aren’t using peanut flour more?

    • Reply
      Angela Coleby
      September 29, 2017 at 1:58 pm

      Thanks Dottie, that would be kind of you to share the recipe! I’ve got a few other peanut flour recipes too if you have a search on the site. Our favourite is the peanut flour roulade. I find that peanut flour makes a very light sponge. I guess that some low carbers keep away from it if they have nut allergies and the “Banters” don’t eat peanuts. Glad you enjoyed the pancakes!

  • Reply
    Debbie Walker
    September 28, 2017 at 7:11 pm

    Is peanut flour the same as PB2, which is powdered peanuts ?

    • Reply
      Angela Coleby
      September 28, 2017 at 7:19 pm

      I believe that it is.

      • Reply
        Debbie
        September 30, 2017 at 2:24 pm

        Tried the recipe using PB2, but the batter was very thin. I think that peanut flour may be different than PB 2 which is made from 100% pure peanuts. Anyway, I added 3 TBLS of almond flour and they came out perfect ! Very fluffy !

        • Reply
          Angela Coleby
          September 30, 2017 at 2:30 pm

          Good save!

  • Reply
    Tina parker
    July 6, 2017 at 1:00 pm

    How many servings is this? I don’t want To eat more than
    Supposed to.

    • Reply
      Angela Coleby
      July 6, 2017 at 1:02 pm

      I made 4 medium sized pancakes with this.

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