Peanut butter protein pancakes recipe

12 October 2015 by
First published: 9 March 2015

Try this peanut butter and choc chip protein pancake recipe for an indulgent but pretty good-for-you brekkie!


Makes 12

2 medium ripe bananas (400g)

30g natural (unflavoured) protein powder

4 extra large organic eggs (59g)

½ cup (45g) rolled oats

¾ cup (185g) natural peanut butter

1tbsp raw honey

¼ cup (60ml) water

2tbsp cacao nibs

1tbsp coconut oil, to fry

For the cashew cream

Makes 1 cup

1 cup (140g) cashews, soaked in water for ½ hour, drained

1 vanilla bean, scraped or 1tsp vanilla extract

2tbsp raw honey

2tbsp water


Extra banana, strawberries and honey to serve
Make the cashew cream. Blend the soaked and drained cashews, vanilla and honey together until smooth. Add some water if the cashew cream is too thick or an extra tablespoon honey if too thin.

Whisk or blend all of the pancake ingredients together, except the water, cacao nibs and coconut oil, until smooth. Add water while blending to achieve a thick and smooth consistency. Stir through the cacao nibs.

Heat the coconut oil in large non-stick pan over medium heat. Measure a ¼ cup mixture, pour a small amount into the pan, spreading to form a 10-12cm (4-inch) pancake and when the top starts to bubble, flip it over to the other side.

Cook for a further 30-60 seconds or more if the pancake is thick. Continue until all the mixture is used up.

Serve the pancakes with the cashew cream either on the side, or in layers to create a pancake stack.

Top with extra freshly sliced banana, strawberries and drizzle with honey.

Per serving (pancakes, fruit and honey only): 25.0g protein, 38.3g fat, 11.7g saturated fat, 75.9g carbohydrate, 7.6g fibre
Per tablespoon cashew cream only: 2.0g protein, 5.7g fat, 1.0g saturated fat, 6.0g carbohydrate, 0.7g fibre


This recipe is from the Lorna Jane Clean and Simple Eating cook book, available at 

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Peanut butter and choc-chip protein pancakes
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