This recipe for peanut butter protein pancakes was a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Tailynn Ramos.
Hidden under that yogurt-pudding topping is a tasty decorative swirl of peanut butter in each pancake!
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest
Special Diet Notes & Options: Peanut Butter Protein Pancakes
By ingredients, this recipe is dairy-free / non-dairy, soy-free, and vegetarian.
For gluten-free and dairy-free peanut butter protein pancakes, be sure to use certified gluten-free oats / oat flour. For a grain-free, peanut-free alternative, try these Paleo Banana Pancakes.
Tailynn used Jell-O brand sugar-free cheesecake pudding, which is dairy-free in her area – it seems to vary! You can substitute your favorite dairy-free pudding mix as desired.
- Peanut Butter Pancakes:
- ½ cup old-fashioned oats (ground into flour using food processor – can substitute ½ cup oat flour)
- ½ teaspoon baking powder
- 1 teaspoon natural sweetener (truvia)
- ¼ cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk (Yogurt)
- 3 egg whites
- 4-5 drops of coconut extract
- Peanut Butter Mixture:
- 1 tablespoon natural peanut butter
- 1 tablespoon So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- Topping:
- 1 tablespoon sugar free cheesecake pudding mix (see note above on dairy-free pudding mix)
- ¼ cup So Delicious Dairy Free Unsweetened Cultured Coconut Milk (Yogurt)
- 1-2 tablespoons So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- Mix all the pancake ingredients in a small bowl till thoroughly combined.
- In another bowl, whisk the peanut butter ingredients together.
- Pour pancake batter onto preheated griddle. While one side is cooking, swirl peanut butter mixture on pancakes. Flip. Makes 6 small pancakes.
- Mix the topping ingredients and spread between each pancake. Enjoy!
