Peanut Butter Oven Pancake

My younger son wanted pancakes for breakfast on his birthday, but I wanted to spend the morning relaxing with him, not flipping pancakes. I made him this oven pancake instead, and let him pour the chocolate-chips into the batter. With a pie-slice serving for each of us and sliced strawberries, he was a happy nine-year-old.

Peanut Butter Oven Pancake

With this recipe, you can turn any batch of pancakes into an easy oven-finished brunch treat. The outline for this recipe comes from PB2 Foods; we modified the sugar and milk used in the recipe, but kept pretty much everything else the same.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: pancake, peanut butter, vegan
Servings: 8
Calories: 202kcal
Author: planfulcook

Ingredients

  • 4 tbsp PB2 peanut butter powder
  • 1/2 cup oat flour
  • 1/2 cup rice flour
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 2 tbsp ground flax seed
  • 1 cup oat milk
  • 2 tbsp coconut sugar
  • 2 tsp vanilla
  • 2 tbsp coconut oil
  • vegan semi-sweet chips to taste

Instructions

  • In a large bowl, whisk together the PB2, oat flour, rice flour, baking powder, Kosher salt and flax seed; set aside.
  • Stir the milk, coconut sugar and vanilla together; add to the dry ingredients. Mix until well
    combined and let rest for 10 minutes.
  • Add 1-2 tablespoons of melted coconut oil into an ovenproof pan and swirl around to cover. Pour in the batter, and scatter chocolate chips over the top. Bake for 25-30 minutes, until the center of the pancake is set.

Notes

PB2 is organic powdered peanut butter. It does have sugar added, so it won’t work for Paleo or sugar-free recipes. It’s delicious and has a lot of protein per serving. 
 

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