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These grain-free peanut butter cup pancakes are perfect for a Saturday or Sunday morning – they’re so fun to make and your whole household can get involved! These pancakes are grain-free and dairy-free, but you wouldn’t know it! They’re so fluffy and sweet; make them extra perfect but topping them off with some maple syrup, creamy peanut butter and extra peanut butter cups.
Peanut Butter Cup Pancakes Ingredients
Eggs: Using eggs in this recipe is key because they are the main binding agent in the batter that makes the pancakes stay together as they cook and get fluffy. You’ll want to use the whole egg, not just egg whites.
Coconut Milk: Full-fat canned coconut milk is the best coconut milk to use for this recipe. Canned coconut milk is very thick and creamy, which is the reason these pancakes get extra fluffy. The next best thing would be coconut milk from a carton, but your batter may be a bit runnier.
Coconut Oil: Coconut oil is used in the pancake batter and is also used to grease the pan before cooking the pancakes. You can substitute the coconut oil for another neutral oil, but I recommend sticking with coconut. For greasing the pan, ghee works great as well.
Peanut Butter: You’ll of course need peanut butter for these peanut butter cup pancakes. I recommend a creamy peanut butter rather than crunchy, but crunchy will work. Heat up your peanut butter to make it melted before adding it to the mix so it easily incorporates.
Vanilla Extract: Using a bit of vanilla extract in the pancake batter helps bring out some depth of flavor and just makes the pancakes more tasty overall. If you don’t have any vanilla extract on hand feel free to omit it.
Stevia Powder: You can either use stevia powder or coconut sugar as the sweetener for this recipe. I’ve found that using stevia for the pancakes doesn’t result in any funny aftertaste that we sometimes get from stevia because it is masked by the other flavors. It’s your choice for whichever you’d like to use.
Coconut Flour: This recipe calls for two types of flour – coconut and almond. The coconut flour element is drier than the almond flour and makes the batter very thick. This allows you to add the mix to the skillet in mounds rather than runny circles.
Almond Flour: Almond flour is the main flour for the pancakes and is commonly used in grain-free recipes. If you’re looking for a flour substitute, I haven’t tested any other flours but would recommend replacing both the coconut and almond flour with just 3/4 cup of all-purpose flour.
Peanut Butter Cups: To keep this recipe dairy free, use dairy-free peanut butter cups. I like to use this brand because they are also a bit lower in sugar than typical peanut butter cups – if you don’t have a preference or allergy, feel free to use regular peanut butter cups.
How To Make Peanut Butter Cup Pancakes
Step One: In a large bowl, whisk together the eggs and coconut milk until the mixture is combined and uniform. Add 2 tablespoons of the melted coconut oil, the melted peanut butter and the vanilla and whisk again.
Step Two: Add in the stevia powder, baking powder, coconut flour and almond flour and use a rubber spatula to mix until the batter is just combined.
Step Three: Heat the remaining coconut oil on a large skillet over medium/high heat, covering the entire surface area. Spoon ~2-4 tablespoon sized pancakes onto the pan without overcrowding.
Step Four: Reduce heat to medium and cut the peanut butter cups into small chunks and place them on top of the pancakes before flipping.
Step Five: After the pancakes have cooked on the first side for about five minutes, carefully flip them one at a time.
Step Six: Cook on the second side for about two minutes and transfer to a plate. Continue the process until all of the batter is cooked and serve with maple syrup and extra peanut butter cups on top.
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GRAIN FREE PEANUT BUTTER CUP PANCAKES
2-4
servings10
minutes15
minutesGluten Free, Dairy Free, Grain Free
Ingredients
3 eggs
1 cup full-fat canned coconut milk
2 tbsp + 2 tbsp coconut oil, melted
1/4 cup creamy peanut butter, melted
1 tbsp vanilla extract
2 tbsp stevia powder or coconut sugar
1/2 tsp baking powder
1/4 cup coconut flour
3/4 cup almond flour
Directions
- In a large bowl, whisk together the eggs and coconut milk until the mixture is combined and uniform. Add 2 tablespoons of the melted coconut oil, the melted peanut butter and the vanilla and whisk again.
- Add in the stevia powder, baking powder, coconut flour and almond flour and use a rubber spatula to mix until the batter is just combined.
- Heat the remaining coconut oil on a large skillet over medium/high heat, covering the entire surface area. Spoon ~2-4 tablespoon sized pancakes onto the pan without overcrowding.
- Reduce heat to medium and cut the peanut butter cups into small chunks and place them on top of the pancakes before flipping.
- After the pancakes have cooked on the first side for about five minutes, carefully flip them one at a time.
- Cook on the second side for about two minutes and transfer to a plate. Continue the process until all of the batter is cooked and serve with maple syrup and extra peanut butter cups on top.
Notes
- You could also make these almond butter cup pancakes by replacing the peanut butter with almond butter and topping with almond butter cups.
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