High Protein Peanut Butter Pancakes

Maple syrup is the traditional pancake topping, but there are other options. For a more nutritious dish, top the pancakes with fresh fruit mixed with plain yogurt or cottage cheese. When you want something a little more decadent, melted butter mixed with sugar, warmed fruit preserves, or even icing sugar are all good choices.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 cup all-purpose flour
  • 2 Tbsp. brown sugar
  • 1⁄4 tsp. salt
  • 2 tsp. baking powder
  • 1 large egg
  • 1 cup coconut milk
  • 2 Tbsp. melted butter
  • 1⁄3 cup peanut butter
  • 4 Tbsp. water


  • In a medium mixing bowl, stir together the flour, brown sugar, salt, and baking powder.
  • In a large mixing bowl, beat together the egg, coconut milk, melted butter, and peanut butter.
  • Grease a griddle or skillet and heat over medium-high heat. Combine the dry and wet ingredients, stirring until they are just combined. Add as much water as needed until you have a batter that is neither too thick nor too runny. Don’t overbeat the batter, and don’t worry if there are a few lumps.
  • Pour the batter in 1⁄4-cup portions into the pan. Cook the pancakes until they are browned on the bottom and bubbles start forming on top. Turn the pancakes over and cook the other side.
  • Continue cooking the remainder of the pancakes.