Pancakes are a breakfast treat around here and these Low Carb Peanut Butter Pancakes are a favorite! If you are a peanut butter lover like me, these pancakes are going to put a huge smile on your face! If you’re a mom that has to sneak veggies into your kids food, listen up…this one is for you!
While I am not much of a breakfast eater, Maddie and Paige are, and let’s face it…bacon and eggs can get a little bit boring! Every once in a while, they are in the mood for a sweet breakfast treat and these Peanut Butter Pancakes are the perfect thing! This pancake batter is made in the blender so prep…and cleanup…could not be easier! Also, these low carb Peanut Butter Pancakes have a secret ingredient that adds healthy dose of vitamin C and provides great body to the batter…zucchini!
Pancakes are one of those breakfast comfort foods that most everyone loves. I must admit, that I didn’t love the carb filled version of my youth…I always felt extremely bloated and sluggish for the rest of the day after eating even just a half a pancake! This batter makes a thinner pancake but not one as thin as the cream cheese pancakes that are more like crepes. They puff up beautifully, are easy to flip, won’t leave you feeling like you ate a brick and they pack a nutritional punch to get your morning started right!
A few years ago, I made a gluten free, dairy free cheesecake with zucchini of all things…it was incredible! The zucchini added body and a little moisture to the cheesecake and created a great texture which is just what it does here. Don’t worry…you’ll never be able to detect the veggies! But unlike most of the low carb pancakes out there that use cream cheese, these pancakes are also dairy free! Since trying these and loving the way they turn out, we use this as a base for a lot of our pancake recipes!
We like making a batch or two of these ahead of time and keeping them in the fridge for a quick and easy weekday breakfast! Heated up quickly on the stove top or in the microwave, topped with butter, sugar free syrup and a little melted peanut butter…they are heaven!
- 1/4 cup creamy peanut butter your favorite
- 2 eggs
- 1/2 cup diced zucchini
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1 tsp Pyure Organic Stevia Blend
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- Coconut Oil Spray or Your Favorite Non-Stick Spray
Place all ingredients in the blender and blend until smooth and silky.
Spray griddle pan and preheat a griddle pan over medium heat. Pour batter onto the griddle pan about 1/4 cup at a time. You can make them smaller or larger, but keep in mind the larger they are the harder they are to flip!
Cook the pancake slowly over medium low heat until bubbles form on the batter and begin to burst about 2-3 minutes. Carefully flip the pancake over with a spatula and continue to cook for about a minute.
Repeat till all the batter is used. Serve up with butter, sugar free syrup, melted peanut butter or any other topping you like! Store cooked pancakes in a covered container in the fridge for up to 4 days.
This recipe makes about 6 pancakes and is easily doubled or tripled as needed.
If peanut butter causes issues for you, you can sub Almond Butter or any other nut butter you like!
Pyure Organic Stevia Blend is twice as sweet as sugar so if you're using another alternative sweetener that is as sweet as sugar (1:1) you will need to double the amount shown here.