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Peanut Butter Flax Pancakes


These are pretty similar to my Flaxseed Protein Pancake recipe, but they have an addition of peanut flour & no added whey protein. They have a nice peanut-y flavor & puff up quite nicely. The peanut flour gives a boost of protein & deliciousness, PLUS, they're low-carb.

Rate this recipe 2.7/5 (19 Votes)


  • 4 large egg whites
  • 3 tbsp of Bob’s Red Mill Flaxseed Meal
  • 8-9 drops liquid stevia (or other sweetener – I use the English Toffee flavor)
  • 1 tbsp peanut flour
  • 1 tsp baking powder
  • 1 tbsp melted peanut butter (for topping)
  • 1 serving fresh strawberries (or fruit of choice for topping)


Servings 1
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget


Step 1

Heat a non-stick pan or griddle coated with some non-stick spray to medium heat.
In a medium bowl or mixing cup, combine 4 egg whites & stevia. Whisk together.
Add flaxseed meal to the egg & whisk well.
Whisk in a tbsp of peanut flour.
Add the baking powder & whisk… it will be lumpy. Set aside for at least a minute.
Wash & chop fresh fruit & get PB ready for topping, if desired. Set aside.

Step 2

Whisk egg & flaxseed mixture together again (it will be quite fluffy by now), then pour on griddle. Flip when it starts to bubble slightly.

Step 3

Peanut Butter Flax Pancakes - Step 3

Once pancakes are done, stack them on the plate, then top with the fresh fruit & drizzle some warm PB (or syrup) on top.
Dig in!!

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