Peanut Butter Protein Pancakes with Sweet Tahini Sauce, Blueberries & Almonds {low carb, gluten free}

Peanut Butter Protein Pancakes Peanut Butter Protein Pancakes

If you’re in the mood for a healthy, low sugar, low carb, gluten free breakfast, our delicious peanut butter pancakes are the perfect treat for you! Thick, filling and satisfying, these amazing pan-fried gems are bursting with the goodness of healthy fats, fibre and protein. And since I had a jar of unhulled tahini sitting in the pantry, I decided to make a simple tahini sauce naturally sweetened with honey to go over the top. Bellísimo!

Peanut Butter Protein Pancakes Peanut Butter Protein Pancakes

These pancakes have a pleasant, nutty taste and texture. Of course, you can use creamy peanut butter instead of chunky peanut butter for a much less ‘grainy’ texture. And you’ll be pleased to know the batter is supercalifragilisticexpiali-EASY to whip up. All you have to do is chuck everything in a blender, smoosh the stuff around with a spoon, and blitz on high until everything comes together. Easy, no? This also makes handling the batter a breeze – just pour what you need straight from the blender and onto the frying pan.

Peanut Butter Protein Pancakes Peanut Butter Protein Pancakes Peanut Butter Protein Pancakes

Peanut Butter Protein Pancakes with Sweet Tahini Sauce, Blueberries & Almonds
a low carb, gluten free recipe; makes about 8 regular pancakes.

Ingredients:

3 large eggs, lightly beaten
1/3 cup unsweetened almond milk
1 tablespoon coconut oil, melted
1/4 cup natural peanut butter
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
1 1/4 cups almond flour
1/2 teaspoon baking soda
a pinch of sea salt

tahini sauce + toppings:
3 tablespoons tahini
1 tablespoon honey (or natural sweetener of choice)
Roasted almonds
Fresh blueberries

Preparation:

  1. Place the eggs, milk, melted coconut oil, vanilla, peanut butter and apple cider vinegar into a blender.
  2. Place the almond flour, baking soda and sea salt on top of the wet ingredients. Use a spoon to push the mixture around, cover and blend for at least 60 seconds.
  3. Grease and preheat your frying pan on medium-high heat, then pour about 1/4 to 1/3 cup of batter onto the pan.
  4. Lightly brown both sides. Repeat until the rest of the batter is used up.
  5. To make the sweet tahini sauce, mix the tahini and honey together in a bowl. If your honey is too viscous, you can heat it up for a few seconds in the microwave to make it easier to mix with the tahini.
  6. Serve pancakes hot with tahini sauce, almonds and blueberries.

Peanut Butter Protein Pancakes

Need more breakfast ideas?

Olive Oil Pancakes with Chia Seeds & Dark Chocolate | vegan
Almond & Coconut Flour Silver Dollar Pancakes | gluten free
Thick & Fluffy Matcha Pancakes with Rice Malt Syrup
Zesty Orange-Scented Pancakes with Cacao Nibs | vegan
Simple Fluffy Pancakes with Mixed Berry Compote | vegan
Thick & Fluffy Pancakes with Organic Honeycomb | eggless, dairy free
Mini Spelt & Almond Milk Pancakes with Banana Berry Purée | vegan
Fluffy Breakfast Pancakes with Lemon & Honey
angie and james do stuff.

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3 thoughts on “Peanut Butter Protein Pancakes with Sweet Tahini Sauce, Blueberries & Almonds {low carb, gluten free}

  1. Wow these look freakin fantastic. I think I may be having breakfast for dinner! :) My husband is a big fan of waffles… I wonder if this would hold up in a waffle iron? Regardless, this is going on my weekend brunch recipe list! Thanks for sharing.

  2. I like the tasty recipe of the pancakes but I am not fond of tahini for the sauce! I think I will use almond butter in that sauce on top! Yummmmm! Wonderful inviting photos too! x

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