Peanut Butter Pancakes with Maple PB Drizzle

If you don’t know this yet, I am a peanut butter addict! There isn’t a day that goes by that I don’t have peanut butter on everything – veggies, yogurt, crackers, fruit, you name it!

So when I discovered PB2, a peanut powder that can help provide additonal plant based protien, I thought – why not have it in PANCAKES! I mean who doesn’t love pancakes? If you don’t then we just can’t be friends. Just can’t…… kidding! But seriously, pancakes make me so happy!  And when they have added protien from natural sources such as peanuts they just can’t be beat.

Pancakes tend to be associated with indulgce and something to keep to a minimum. Uh-uh! I’m here to tell you that pancakes can be a super nutritious breakfast.  And if you’re like me – maybe even lunch or dinner. I mean hey, you can have breakfast for dinner if you want to! There are no rules! Well, except maybe one: Love what you eat because that is only way to sustain a healthy lifestyle. Looking forward to meals is what makes a healthy life a happy one.

These Peanut Butter Chocolate Chip Pancakes with a Maple Peanut Butter Drizzle fit the bill. By making them with whole grain flour they provide the additonal fiber you need to help you have regular bowel movements, keep your gut healthy, and have good blood sugar control. The plant based protein from peanuts and grains will keep you satisfied and help curb the munchies! Delicous, nutritious, FLUFFY (otherwise what’s the point?!), and satisfying. Your body and taste buds will thank you.

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Peanut Butter Chocolate Chip Pancakes with Peanut Butter Drizzle


For Pancakes:

  • 1 cup white whole wheat flour
  • 1/4 cup + 3 tbsps PB2
  • 1 tsp baking powder
  • 1 tbsp sugar
  • 1 cup butter milk *
  • 1 egg
  • 2 tbsps butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/2 cup 72% dark chocolate chips

For Drizzle:

  • 2 tbsp PB2
  • 4 tbsp maple syrup


  1. In a bowl whisk together flour, PB2, baking powder, sugar, and salt. Set aside.
  2. In a sepearate bowl whisk together buttermilk, egg, butter, and vanilla.
  3. Pour wet ingredients into dry ingredietns and gently mix until just blended (don’t overstir! some lumps are okay).
  4. Fold in chocolate chips.
  5. Set aside for 5 minutes and heat small pan to medium heat. Coat with oil spray (I like chosen foods avocado oil) or some butter.
  6. Pour 1/4 cup of batter at a time onto pan. Cook 1-2 minutes until bubbles start to form on top and sides are golden brown. Flip and cook additonal minute.
  7. For drizzle: whisk together PB2 and maple syrup. Pour over pancakes and enjoy!

Makes aprox. 6 4-inch pancakes. Recommended serving size is 1 – 2 pancakes with 1 tbsp drizzle. Enjoy!

* If you don’t have butter milk you can make your own using 1 cup milk and 2 tbsp vingar. Let it sit 2 minutes and use as directed in recipe.

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