Pancake Fridays: Peanut Butter Cookie Pancakes (gluten-free)

So I started LiveFit!

Peanut Butter Cookie Pancakes // The Pancake Princess

I’ve never liked lifting weights; my choice of evil will always be cardio. But since I can’t run so much anymore thanks to my bum knee, I’m trying this program. I just started the second week and this morning, my arm started shaking while I was talking on the phone–because I was holding the phone to my ear. Thank god I never took one of those body fat measuring tests because I’m pretty sure I would have failed.

Peanut Butter Cookie Pancakes // The Pancake Princess

LiveFit is an exercise, nutrition and supplement-focused program by bodybuilder Jamie Eason who I find hilariously baby-voiced and almost scary-toned (but inspiring). I first heard about it from my friend Alex and after reading through the entire program about five times, telling myself it would be a dumb idea, I impulsively started last week.

Peanut Butter Cookie Pancakes // The Pancake Princess

We’ll see how this goes. So far I like it a lot. The first month is strength conditioning, building you up for actual work outs later on, from what I can tell. Nutrition-wise, it’s focused on a lot of protein and veggies (ugh), a moderate amount of starch/carbs (double ugh) and limited fruit (ULTIMATE UGH). But I actually kind of like the diet plan because it doesn’t really limit what you can and can’t eat, it just gives you guidelines–i.e. breakfast is one starch, one lean protein, and unlimited veggies. Plus the diet is based around 5-6 small meals a day, which is my natural preference. (Any time that is spent eating is time spent well.) As you know, I love me a cooking challenge, so I’m excited to develop recipes that fit the plan.

I made these pancakes before starting the program, but I can see them fitting into the nutrition plan every once in awhile as a starch splurge (do I need to mention I’m not strictly following the diet plan? The plan calls for like 12 egg whites a day, which is bonkers.).

Peanut Butter Cookie Pancakes // The Pancake Princess


What makes these peanut butter COOKIE pancakes instead of just peanut butter? Well, I think they tastes like a peanut butter cookie. They have two different textures that are enhanced by extra syrup/honey/some kind of soaking vehicle. Warm, they’re just the slightest bit springy–like springy to the level of which I thought about calling them “peanut butter mochi pancakes.” But then I ate one cold out of the fridge and then they get all dense and peanutty, almost like a fudgy, fluffy cookie. Regardless, I like them both ways and I challenge you not to eat the whole batch smothered in creamy banana slices and a generous dose of honey or a melty mixture of warm PBJ. No really, I challenge you not to because, you know, moderation. (But also, you only live once. So dive in.)

I know there are some ingredients here that you may not have, but let me tell you why you should buy them.

  • Sweet rice flour: while it’s not the biggest nutritional superstar flour out there, it adds the necessary binding glutinous qualities for gluten-free baking. If you are interested in gluten-free baking, this is a must-buy because you can use it in so many recipes! Even though I can tolerate gluten, I like to switch it up between gluten-full and gluten-free recipes for a change of pace.
  • PB2/peanut flour: I actually don’t like PB2 as a peanut butter replacer (the original reason why I bought it), but it is great for adding that peanut flavor to baked goods when you don’t want the additional fat or liquid for nutritional or texture purposes.

Pancake Fridays: Peanut Butter Cookie Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 small pancakes or 3 medium pancakes

Serving Size: 1/2 recipe

Calories per serving: 260

Fat per serving: 13g (with 8.7g protein!)

Lusciously fudgy and dense gluten-free peanut butter pancakes cook up like fluffy peanut butter cookies in the pan.


  • ¼ c. oat flour
  • ¼ c. sweet rice flour
  • 1.5 tablespoons PB2 or peanut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon ground golden flax seed

  • ½ cup almond milk
  • 1 tablespoon unrefined sugar or liquid sweetener
  • 1 teaspoon vanilla
  • 1.5 tablespoons peanut butter (melted if not liquid enough to easily stir in)


Whisk together the flours, baking powder, salt and flax seed. Stir in the milk, sweetener, vanilla and peanut butter. Heat a pan over medium heat while batter rests. Lightly grease the pan with a thin coat of oil and dollop heaping tablespoons of batter into the pan. Let cook for 1-2 minutes, or until browned on the bottom. Flip and let cook for another minute. Serve warm, with bananas, honey, more PB, jam, etc.

If that wasn’t enough pancake for you, here’s my favorite single-serving gluten-free, almost vegan recipe:

Banana Buckwheat Pancakes

Buckwheat Banana Pancakes















My all-time favorite vegan pancake recipe is super simple and fluffy. No eggs required!

Vegan Pancakes, two ways // The Pancake Princess















For all those fall apples, I love caramelized apples in pancakes:













And last but not least, my all-time favorite vegan chocolate pancake recipe!

Chocolate cake pancakes


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39 thoughts on “Pancake Fridays: Peanut Butter Cookie Pancakes (gluten-free)

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  4. Kate M.

    Hi Erika!

    I’d love to feature this recipe & one of your beautiful photos in an article for Life by Daily Burn ( Sound good? I’ll provide two links back here for the full recipe!


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  6. Pingback: PB2-possibly a Dieter’s dream come true | zigniesen

  7. Audrey

    Love this recipe, but I’m curious about the flax (the only ingredient I don’t have). Is it necessary if the recipe’s being made with whole wheat (and therefore with gluten) flour? I know flax can act as a thickener and binder in GF recipes, but can I omit it if I’m using a gluten flour? Thanks!

    1. erika Post author

      Hi Audrey! My hunch is that if you replace the oat + sweet rice flour with whole wheat flour, it would be okay to omit the flax but I haven’t tried it. They might not have quite the same texture that made me think of these as “peanut butter cookie” pancakes though.

      If you’re using whole wheat flour anyway, you could also try the carrot + peanut butter pancakes I posted awhile back! :) Let me know how it goes!

      1. Audrey

        Just made them now! I used PB2 (and flax) and they were extremely fluffy, tasty, and not overly sweet. I think next time I’ll add a little peanut butter extract t the batter, to compensate for PB2’s more mild taste. Carrot and PB are next one the list :)

  8. Katie (The Muffin Myth)

    Interesting diet / fitness plan. It isn’t one that I’m familiar with, but I’m glad you’re feeling not too restricted by it (and that you’re not eating 12 egg whites a day – bonkers!). It’s always interesting to try out new things and see how they work for you, and sometimes they act as a good reset for your habits. I’m not much of a gluten free baker, but I love the idea of peanut butter pancakes. Yum!

  9. Kelly

    Wow, LivFit sounds intense, I think I would fail miserably so it’s really inspiring to hear about this challenging fitness program, keep up the good work girl:)
    These pancakes sound great for a boost of energy and they look amazing with all the banana slices!

  10. Nancy @ gottagetbaked

    Way to go, girl! I keep telling myself that I need to start exercising and watching my diet but do I ever do it? NO! Keep us updated on this LiveFit. Hopefully you’ll inspire me to get off my butt. So far, you have definitely inspired me to make these pancakes. I mean, hello, peanut butter cookies?! I’m picking up what you’re putting down…food wise 😉

    1. erika Post author

      You are too funny :) Just so you know, you inspire me all the time to make cake. I love it! Glad you’re picking up the pancakes I’m throwing down :)

  11. Natasha @ The Cake Merchant

    Yay for Pancake Fridays! I forgot to tell you that I made your vegan pancake recipe, and they turned out delicious. My fiancé is following the Jamie Eason plan as well, and I don’t know how he does it. It’s intense! I’m a cardio person as well, so I feel your pain.

    1. erika Post author

      Oh yay!!! Glad you liked them! Oh man good luck to your fiance. I feel like I’ve been consistently sore for the entire two weeks I’ve been on the plan! Is he getting in shape for the wedding? 😉

  12. rika@vm

    Is that a scarf in the background? I like the color against the bright blue background. Mmmmmm such decadent pancakes, look fluffy and you know that I love peanut butter & sticky anything!

      1. erika Post author

        Haha yes that is a scarf! Good eye :) Let me know if you have any good recipes with rice flour! I love those Asian pastries/mochi and stuff, but have never tried making them!

  13. Tahnycooks

    These pancakes might be my favorite you have made so far! I love pnut butter! I love a good food challenge too, keep us posted how you’re doing and what you’re eating! Share!

  14. Irina @ wandercrush

    I was always the opposite: eager to do weight/strength training, hating the cardio. Good luck with your program! Always nice to get fit before the holiday feasting begins.
    I love the varieties of flour you use in this recipe and must agree about the usefulness of sweet rice flour when it comes to texture. It’s one of my favourite whole grain solutions when recreating all the sticky rice and mochi treats in Asian cuisine!

    1. erika Post author

      Interesting! What kind of strength training do you usually do? Do you have a set routine that you go through or a program that you follow? Any tips? :)

      Oh man don’t even remind me about the holiday feasting. This fitness business will all be in vain. And YES sweet rice flour = mochi = yum.

  15. Selena

    This looks too perfect! I happen to have all these ingredients which I know is a sign to make this! Peanut butter is my weakness…totally going to try a waffle version :)

  16. The Vegan 8

    Omg I’m SO excited. I have all of these ingredients except the peanut flour and can make these! I’ll just have to get the pb2…I’ve wondered how that stuff tastes. I’ve never bought it since they add sugar, but 1.5 tablespoons is no biggie at all. I have 3 bags of sweet rice flour that have been sitting in my pantry the past year. I don’t use that flour often, so I need recipes so I can use it up. I last used it for one of my shortbread recipes. Thank you for not using bananas in them, lol! Everytime I see a pancake recipe on the internet that looks delish, I sigh when it has bananas. I just can’t stomach them, unless it’s a teensy bit. I LOVE peanut butter…can’t wait to make these!

    1. erika Post author

      Hmm it crossed my mind that you could use almond flour instead of the PB2, but that would of course make it taste less peanutty. Yeah, it’s def worth subbing for peanut butter in my opinion when you mix it with water–it’s just watery and not very satisfying. Three bags?! Get on Edible Perspective! She makes so many yummy-looking gluten-free recipes with sweet rice flour–literally, she uses it more than any other blogger I’ve seen.


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