Peanut Butter Protein Pancakes

20 minutes



1 batch flax egg - 1 Tbsp flax seed meal + (30 ml) water
1/2 cup unsweetened plain almond milk
1/2 tsp apple cider vinegar or lemon juice
1 Tbsp maple syrup
1/2 tsp pure vanilla extract
1 Tbsp natural salted peanut butter
1 Tbsp coconut oil, melted (or sub olive or avocado oil // plus more for greasing pan)
1/2 tsp baking soda
1 tsp baking powder
1 pinch sea salt
3/4 cup gluten-free oat flour (ground from gluten-free rolled oats) If gluten free is not important – just use regular oats


These protein-packed peanut butter pancakes are the ideal wholesome yet indulgent breakfast to enjoy after weight loss surgery like a gastric bypass or vsg. Their incredibly tender texture makes these protein pancakes easy to eat and digest, even during the soft food stage after surgery when you need gentle options. The gluten-free oat flour and protein powder allows this gluten free pancakes recipe to provide you with sustained energy and satisfaction to fuel your active mornings. These delicious peanut butter pancakes are vegan, and the peanut butter adds a hit of plant-based protein and healthy fats for nourishment, with a decadent flavor that satisfies cravings. Made simply with wholesome ingredients like flax eggs, almond milk, and a touch of maple syrup, these gluten free pancakes deliver clean, nourishing nutrition post-wls. Whip up a batch on your next day off so you have a satisfying grab-and-go breakfast ready in your fridge. 

The preparation for this gluten free protein pancakes recipe is easy - just mix the dry and wet ingredients, let the batter rest, then cook up the peanut butter pancakes. Top them with extra peanut butter and sliced banana for added indulgence. With their balance of comfort, nutrition, and decadence, these peanut butter pancakes will start your day off right and power you through your morning. They provide an optimal blend of tender texture, staying power, and scrumptious flavor.

Main Benefits

  • High in protein - to promote fullness and satisfaction. 
  • Bariatric-friendly nutrition - High nutrient density, low in calories.
  • Convenient - Make ahead and reheat as needed.


  • Step 1

    Prepare flax egg by adding flax seed meal and water to a large mixing bowl and letting it sit for a minute or two to thicken.

  • Step 2

    To a measuring cup (or small bowl), add almond milk and apple cider vinegar (or lemon juice) and stir gently to combine. Set aside to "curdle."

  • Step 3

    To the flax egg, add maple syrup, vanilla extract, peanut butter, and melted coconut oil and whisk to combine.

  • Step 4

    Slowly add in almond milk mixture while whisking. Add baking soda, baking powder, and salt, and whisk to combine.

  • Step 5

    Next, add oat flour and stir until just combined. Let batter rest while preheating griddle (about 5 minutes). The batter will be thick once it rests, but that’s a good thing! However, if it’s too thick for your liking, thin with a little almond milk and stir.

  • Step 6

    Preheat an electric griddle to medium heat (about 180), or use a large skillet on the stove top You want the surface to be hot but not screaming hot — oil shouldn’t smoke when it makes contact with the surface.

  • Step 7

    4-cup measurements of the batter. Flip when bubbles appear in the middle and the edges are slightly dry, being careful not to burn. Reduce heat if browning too quickly.

  • Step 8

    Cook for about 2 minutes more on the other side, then plate. Top with desired toppings, such as vegan butter or more peanut butter, banana, and a light drizzle of maple syrup.

  • Step 9

    Best when fresh, though leftovers will reheat well the next day in the microwave.