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Peanut Butter Keto Pancakes

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Keyword: blender, cinnamon, diary free, easy, keto, kid friendly, LCHF, pancakes
Servings: 6 pancakes
Calories: 87kcal


  • 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.