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Peanut Butter Pancakes

  • Author: Cristina Curp
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Fry
  • Cuisine: Pancakes


Peanut Butter and Jelly Paleo Pancakes packed with protein



*See post for ingredient swaps


  1. Add all pancake ingredients to a blender. Blend until smooth and thick, look for a thick smoothie consistency. Add more milk a little at a time to reach optimal texture. If your mix is thin, add 1 tablespoon of flour at a time until texture thickens.
  2. Bring a lightly greased skillet to temperature over medium heat.
  3. This recipe makes 6 pancakes, about 3 tablespoons of batter per pancake. When adding to the skillet, make sure not to overcrowd; cook no more than 3 at a time.
  4. Flip after 2-3 minutes. Cook another 2 minutes.
  5. Top with Sugar-Free Blueberry Compote! Don’t skimp on the topping!

Recipe Notes:

net carbs per serving: 9.5g


  • Serving Size: 2 pancakes
  • Calories: 428.5
  • Fat: 30.6g
  • Carbohydrates: 14.8g
  • Fiber: 5.3g
  • Protein: 28.2g