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Peanut Butter Flaxseed Pancakes

Fluffy peanut butter pancakes made with flaxseed and oat flour and sweetened with agave nectar. Wholesome, satisfying, and 100% vegan.
Author Minimalist Baker
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Using a fork to slice into a stack of Peanut Butter Flaxseed Pancakes
4.71 from 51 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 (3-pancake servings)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 1 Day

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)*
  • 2 ½ Tbsp water (to make flax egg)*
  • 1 Tbsp Earth Balance (melted // or other non-dairy butter)
  • 1/2 cup unsweetened vanilla almond milk
  • 1 Tbsp agave nectar or maple syrup (or honey for non-vegan)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp natural salted peanut butter (crunchy or creamy // plus extra for topping)
  • 1 pinch salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup oat flour
  • 1/4 cup whole-wheat pastry flour
US Customary - Metric

Instructions

  • Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stovetop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  • To a large mixing bowl add flaxseed meal and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.
  • Next add oat and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.
  • Lightly grease your griddle and pour scant 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
  • Cook for 1-2 minutes more on the other side and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.
  • Will reheat well the next day in the microwave.

Notes

*If not vegan, you can sub 1 chicken egg in place of 1 Tbsp (7 g) flaxseed meal and 2 ½ Tbsp (37 ml) water. 
*Nutrition information is a rough estimate calculated without toppings.

Nutrition (1 of 2 servings)

Serving: 1 three-pancake servings Calories: 302 Carbohydrates: 37 g Protein: 7.8 g Fat: 13 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 6.3 g Sugar: 8 g