Peanut Butter Pancakes

a stack of pancakes with raspberries on top drizzled with honey.

15 minutes

Total Servings: 4, Serving Size: 2 Pancakes




1 cup rice flour

1/4 cup peanut powder

1/4 cup chopped roast peanuts

2 tablespoons cornstarch

2 tablespoons sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 large eggs

1 1/4 cups buttermilk, well shaken

2 tablespoons plus 1 teaspoon peanut oil, divided


1/4 cup agave nectar

2 tablespoons all natural creamy peanut butter


In a medium bowl, combine rice flour, peanut powder, peanuts, cornstarch, sugar and baking soda; mix well. In a small bowl, beat eggs. Stir in buttermilk and 2 tablespoons of the peanut oil. Add to dry ingredients; stir just until dry ingredients are moistened.

Coat a large nonstick skillet or griddle lightly with remaining 1 teaspoon peanut oil. Heat over medium heat until skillet or griddle is hot when a drop of water sizzles. Drop batter by scant measuring 1/4 cupfuls into hot skillet (will probably make 8 pancakes). Cook 2 minutes or until bottoms of pancakes are golden brown. Turn pancakes; continue cooking until browned on bottom, 1 to 2 minutes. Serve pancakes with peanut butter syrup.

Peanut Butter Syrup Preparation: Combine agave syrup and peanut butter in a small microwave safe bowl or measuring cup. Microwave agave mixture at high power 30 to 45 seconds or until hot. Stir until peanut butter is melted and well blended. Makes about 1/3 cup.

Note: Nutrition information per serving includes 1.5 tablespoons of syrup.

Nutrients Per serving

Calories from Fat184
Trans Fats0

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