A great deal of you out there use the coveted Cream Cheese Pancakes from IBIH. I have nothing against her (she’s an amazing cook), but I do have something against her pancakes. They’re just not fluffy enough for me! I will say they make fantastic crepes but when I bite into a pancake I want to be ripping it apart and chewing it afterward.
If you love peanut butter (and I think most of us on keto do), then you’ll definitely love these. There’s a couple of people out there that can’t deal with the taste of flax, but really you can’t taste the flax very much in these. I have family over from Spain and they don’t really know what I’m up to diet wise. I fed them these pancakes as real ones and they all loved them! Gobbled down about 3 stacks in 5 minutes and asked for seconds. Whenever non-keto people ask me for more I know I did something right 🙂
If you haven’t gotten the chance to do so yet, I highly suggest making the maple syrup recipe so that you can use it in both your baked goods and as a topping. At 5g fats and 0 carbs for 1/4 cup, I pretty much put this in or on anything I can. I love the stuff and love the flavor it can impart in almost anything I cook. Give it a try and let me know what you think! I love hearing your feedback!
Yields 2 Servings of Peanut Butter Pancakes
The Preparation
- 2 tablespoons peanut butter
- 2 tablespoons low-carb maple syrup
- 2 large egg
- 4 tablespoons heavy whipping cream
- 4 tablespoons flaxseed meal
- 1/2 teaspoon baking powder
- 1 tablespoon butter
The Execution
1. Mix together 2 Tbsp. Peanut Butter, 2 Tbsp. Maple Syrup (recipe here), and 2 large eggs.
2. Once the peanut butter is starting to break up, add the 4 Tbsp. Heavy Cream.
3. Mix once more and then add the 4 Tbsp. Golden Flaxseed and 1/2 tsp. Baking Powder. Mix everything together well until a pancake batter has formed.
4. Grease a pan with a little bit of butter under medium-low heat. Once the pan is hot, you can add your pancake batter to form whichever size pancakes you’d like. You can get an awesome ring mold to help with cooking (trust me it works wonders).
5. Cook the pancakes until the sides are starting to harden up and the top is bubbling. Remove your ring mold from the pancake and it should stand by itself. Once it is like this, use a spatula to flip the pancake over. Cook for an additional 1-2 minutes.
6. Set aside pancakes and cook more as needed. Top with butter and maple syrup if you’d like!
This makes a total of 2 servings of Peanut Butter Pancakes. Each serving comes out to be 396 calories, 35.3g fats, 4.1g net carbs, and 14.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon peanut butter | 190 | 16.1 | 6.5 | 1.9 | 4.5 | 8.1 |
| 2 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 4 tablespoon heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 4 tablespoon flaxseed meal | 139 | 10.9 | 7.5 | 7 | 0.5 | 4.7 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| Totals | 791 | 70.5 | 17.1 | 9 | 8.1 | 28.4 |
| Per Serving (/2) | 396 | 35.2 | 8.5 | 4.5 | 4.1 | 14.2 |
Peanut Butter Pancakes
Ingredients
- 2 tablespoon peanut butter
- 2 tablespoon low-carb maple syrup
- 2 large egg
- 4 tablespoon heavy whipping cream
- 4 tablespoon flaxseed meal
- ½ teaspoon baking powder
- 1 tablespoon butter
Instructions
- Mix together the peanut butter, low-carb maple syrup, and eggs.
- Once the peanut butter is beginning to break up and incorporate, add in the heavy cream.
- Combine once more and then add the flaxseed and baking powder. Mix everything well to form a pancake batter.
- Grease a pan with a little bit of butter over medium-low heat. Once the pan is hot, pour in the pancake batter.
- Cook the pancake until the sides are hardening up and the top is bubbling. If using a ring mold (which I highly recommend), remove it now. Use a spatula to flip the pancake over. Cook for an additional 1–2 minutes.
- Continue with the remaining batter. Serve and enjoy!
Have you tried using chia instead of flax? I seem to be the lone voice warning about the dangers of the overconsumption of flax. (Look online to see what food has the most estrogen. )
Judy, a couple of tablespoons wouldn’t be classified as over consumption and certainly wouldn’t cause much hormone imbalance unless you’re eating something like this on a daily basis. Chia will work just fine (in about 3/4 ratio) but I still enjoy having my flax every now and again.
You have many pancake recipes which one is the best taste/textrue wise?
Hey Les, they’re all pretty good. I don’t really have an all-time favorite. It kind of depends what ingredients you have on hand at the moment. One of my go-to’s is the almond flour flax ones, but this one almost stands up to it and these are less carbs.
This looks good and I will give it a try but I don’t like flax seed. Craig, did you every try with almond flour for the flax seed
Michele you can use chia seeds instead of flax seed. Use 3/4 the amount Chia as you would flax 🙂
For the IBIH pancakes I add a scoop of protein powder and they get a little fluffier. I only make them that way now. 🙂
I suppose that could work Sharon, but I just don’t like adding too much protein when it’s not necessary. Nothing against Melissa or anything (I guest posted pancakes over there too), but her cream cheese ones are just too flat 😛
I have found your site most helpful. I’ll definitely be buying your book. Thank you for your delicious and easily executable recipes.
Thank you Stacey – really appreciate the kind words 🙂
How much pancake batter do you pour for a single pancake? How many pancakes are in a single serving? Will the pancake still be fluffy & tall if i don’t use a mold or is the batter not thick enough to hold shape?
LeeAnn, the batter is thick enough to hold shape but since I used my molds I didn’t measure out the amount per pancake. I got 7 total pancakes from using the mold, so 3 1/2 pancake would be a serving (and I realize that will vary depending on size, the mold you use, or if you free-hand pour). It’s quite a good amount of food for 1 person I’d say.
Have you tried freezing any of your pancake recipes? If so, how do you store and reheat them. I’m not a morning person so I usually only have bpc for breakfast, but my husband is doing it with me know and he likes to eat in the mornings.
Thanks in advance and please keep doing awesome work!
Hey Rebecca – I have never frozen any of the pancake recipes I do – they all get eaten! I think what you could do is store them in a sandwich bag or tupperware and maybe put some parchment in between if they are sticking. In the morning just toss them in a toaster to get them warm again. I’m not 100% sure how well they’d do, but if you try it out let me know so I can pass it along to others 🙂
Craig, made them this morning oh my they were awesome! I only made the one batch for my husband and I so no left overs.
Woo! If you ever freeze them still let me know because I’m really interested – but glad to hear you guys liked them 🙂
I have to agree with you Craig. These are WAY better than the cream cheese pancakes. I made them this morning and fed it to my husband. This was the recipe to lure him to join me on keto…well not much choice considering I do all the cooking 😉
Haha glad you liked them! Just gotta watch out for people you cook for because they tend to not take things too seriously and might grab a candy bar or something out. I guess if it’s not a big deal for him it’s fine, but if you’re committed to it, you might as well try to get him committed too 😉
Hey Craig,
I don’t have the ingredients to make your maple syrup, what can I use instead?? I have mrs buttersworth sugar free syrup…
Esteban, the Mrs. Buttersworth would do just fine if you don’t have the ingredients on hand to make mine.
I have been failing at pancakes for so lobg. I realized the other day that I already own pancake rings. Ridiculous. I will have to try these after I buy some more flax.
hehe, I think you’ll enjoy these ones then!
Metal ring molds do not work well with this. Luckily, they still turned out despite my mediocre pancake skills. Delicious. Next time I will give up my dreams of pancake mastery and just make my boyfriend cook them.
Rachel, if you use metal rings, you may want to grease them prior to using them. Make sure you cook on a pretty low heat otherwise the bottom will burn, you need to give the sides inside time to form which takes longer than a normal pancake would 😉 Either way, glad they turned out good!
Craig, I’m not a fan of peanut butter. Do you think almond butter could be used instead? I really hope so. I might just try it out if you are not sure.
Stacy, I am not 100% sure. But that said, I have made a lot of treats where I mix almond butter into a liquid and it thickens the liquid – pretty much the same way it does with peanut butter. So I don’t see why it wouldn’t work 😉
Plus almond butter has less protein than peanut butter 😉 lol
And less carbs 😛
I just made these with 1/2 peanut butter and 1/2 macadamia nut butter-turned out great even without the maple syrup (didn’t have the ingredients to make it). Next time I’ll try all Mac nut butter!
Sounds delicious – let me know how the full macadamia nut butter ones go!
Any thought on premaking the batter the night before for easy meal prep the next morning?
Lacey,
I don’t see why you couldn’t. The top might go a bit “stale” if you know what I mean so in the morning you’d just have to mix it up a bit again.
Hi! Can I use milk instead of heavy cream? or even yogurt? This looks delicious, but I don’t really want to go grocery shopping to make it! Hahaha
Anne,
It would be better to use half n’ half if you had it, but the other 2 things could be used. Just make sure you adjust the carb count according to those as they’re quite a bit higher than heavy cream.
I don’t have maple syrup or ingredients to make the maple syrup can I leave it out or will it taste bad?
Vanessa,
You could just replace it with a different sweetener you like.
I love these as pancakes..but do you think this batter would make good waffles? Just spent too much money on a waffle iron, now I feel like should make a ton of waffles.
Rachel,
I have a few other recipes for waffles, but I think this one would also do fine as a waffle. I haven’t tested it out personally – you just need to make sure you grease the waffle iron well with keto waffles, they tend to stick a bit more than regular ones 🙂
Craig I have tried as waffles several times and it works perfectly. Full recipe makes 3 waffles. Usually I cut it in half and make 1.5 waffles. Also works with almond butter when my PB runs out. One of my fave recipes, as it is so easy to make and doesn’t use up a ton of ingredients.
Waffles sound awesome with this and it definitely seems like it’d work from the consistency of the batter. Thanks for the heads up!
What sort of peanut butter do you use? Would Almond butter work the same?
I normally make my own, but if not I just use some natural, no sugar added from the store. It depends if I’m feeling lazy that day or not 😛
Hey, these were great!! Thanks so much! I used Almond Flower instead because I had no golden flaxseed. I also couldn’t find the powdered sweetner that was low carb at my store, so I used whipping cream that had 1 carb per 2 tbsp instead of the maple syrup recipe. They came out a bit runny (gonna use some xanthium gum next time), but tasted like actual pancakes! This is my first pancake/bread keto attempt so I’m supper happy. 🙂
Hey Michelle – glad they turned out good! Flaxseed tends to be slightly more absorptive than almond flour, so maybe next time if you do the same, you could add a touch of coconut flour (or xanthan, as you said) to thicken it up. As for the maple syrup, the cream should do the trick compared to the maple syrup (it’ll be slightly runnier, but should come out similarly). Happy to hear your first pancake experiment went well!
Doubled the peanut butter and added some cream cheese to the batter….I think I just died and went to heaven…thank u so much for this recipe!
Hahah, thank you so much for taking the time to post a comment on the recipe 🙂 Glad you liked it!
Waffles sound awesome with this and it definitely seems like it’d work from the consistency of the batter. Thanks for the heads up!
HI… HELP? Im trying to cook these pancakes…..Can you please be specific about the coconut oil and butter in the ingredients list… Q. are they to be added to the recipe when you initially make it? OR are they the oil and butter amounts that you fry the pancakes in. This has been annoying me for ages and I can’t seem to find it out????? CHEERS!
Abiruth,
I mention in the ingredient list what the butter is used for: “1 Tbsp. Butter (Grease the Pan)” and I also mention in the step by step pictures that it is used to grease the pan with – so I am not too sure what is confusing about it. You have to use the butter or coconut oil (though butter would work best for this recipe, ghee if you have a dairy intolerance) to grease the pan 🙂
Can’t do the flax because of breast cancer that feeds off of estrogen, (apparently flax), can I substitute something else? Chua seeds or psyllium or oat fiber?
Chia seeds usually work in place of flax at a ratio of 2/3 the amount Chia to Flax. Hope that helps!
I just made these, and they were amazing! My husband also loved them, and he has been missing pancakes since we started keto. The thin cream cheese crepe ones did not do it for him. Between the two I would make these every time. Thank you for the great recipe 🙂 . I also just used a storebought sugar free syrup by Walden Farms (because I’m lazy!). Review complete. Will make again.
Awesome to hear April! I understand using Walden Farm’s every now and again because when I’m not in the mood to make my syrup, I’ll sub something similar in its place. I’m the same way as him – the creme cheese “crepes” just don’t do it for me and I need something with a bit of texture.
Glad to hear you guys enjoyed! (P.S. the other comment came through, but I have to approve them first to show up) 🙂
I made the pancakes as a sort of celebration for me and husband’s 50th day on Keto. It hasn’t been to long so I’m still learning all sorts of new ways to cook. We try to cook as much of our meals from scratch as possible. Your blog and others I found at the reddit keto forum have been so helpful 🙂
I just made these, and they were amazing! My husband also loved them, and he has been missing pancakes since we started keto. The thin cream cheese crepe ones did not do it for him. Between the two I would make these every time. Thank you for the great recipe 🙂 . I also just used a storebought sugar free syrup by Walden Farms (because I’m lazy!). Review complete. Will make again.
Awesome to hear April! I understand using Walden Farm’s every now and again because when I’m not in the mood to make my syrup, I’ll sub something similar in its place. I’m the same way as him – the creme cheese “crepes” just don’t do it for me and I need something with a bit of texture.
Glad to hear you guys enjoyed! (P.S. the other comment came through, but I have to approve them first to show up) 🙂
I made the pancakes as a sort of celebration for me and husband’s 50th day on Keto. It hasn’t been to long so I’m still learning all sorts of new ways to cook. We try to cook as much of our meals from scratch as possible. Your blog and others I found at the reddit keto forum have been so helpful 🙂
I just made these and they were fantastic. I’ve been craving a big fluffy pancake for a while and thought I’d need to have a carb day to satisfy my craving.
I didn’t have the ingredients for the syrup so I melted together butter, erythritol and butter toffee flavoured stevia. I’ll get maple favour next time. It was amazing. I wasn’t a fan of the IBIH pancakes either.
Sounds awesome and I’m really glad you liked them 🙂
I don’t have golden flax just regular. Will that still work?
Yep – they’ll just be slightly darker in color.
Yep – they’ll just be slightly darker in color.
Craig you are a flipping genius! These were awesome, thanks
Thanks so much Jo! So glad you liked them 🙂
Thanks so much Jo! So glad you liked them 🙂
What does the peanut butter do? I have a ton of PB Fit id like to be using. Thanks!
Made this the other week for my family. Everyone enjoyed these pancakes…me, hubby and my 6 & 3 year old!
would flaxseed meal work? i bought some of that for some of your other recipes.. or do i need the golden flax?
Flaxseed meal will work in any recipe as a sub for golden flaxseed. I just choose golden flaxseed nowadays because I find it makes the aesthetics of the food a bit nicer (golden color vs. brown).
These are FANTASTIC! Best keto pancake I’ve tried.
Thanks so much Lori – really happy to hear you liked it!
So, the recipe has maple syrup in it, and it says to mix all ingredients. Does the maple syrup goes in with the rest of the mix or is that just for topping?
I put the syrup in with the rest of it, but keep in mind that the syrup is referring to a sugar free (0 carb) brand called Walden Farm.
How well do these freeze? I am out of the house about 12 hours a day. So anything I can cook in batch goes along way for me
I’ve never frozen a batch but they were pretty solid so I imagine they’ll freeze and re-heat quite well.
This was excellent. I used swerve sugar replacement instead of maple syrup though, didn’t have any one hand. I also found this in MFP which helped me try to keep track. Thanks. Will make again
Really bad to just say “Golden Flax”, when you actually mean “Flax Meal”. Most would just grab the whole seeds and then wonder what went wrong. I read through the entire description and recipe, never once mentioning the flax in meal form. The only way to know is if you click on the word link, taking you to an Amazon page to order the flax meal.
Now, why flax meal? Could you use Almond meal or Coconut flour?
Sorry for the confusion – I always use flax meal and write all the recipes so sometimes I make some mistakes. If you do end up grabbing whole flax seeds, you can always grind them in a coffee grinder and they’ll work just fine. Almond flour would work, but coconut flour would have to be adjusted (a lot less) as it’s very absorptive. I choose flaxseed meal a lot because it gives good texture/taste and has a lot less carbs than almond flour or coconut flour do.
I have trouble digesting flax, even when it’s finely ground. I subbed out the flax with Isopure zero carb protein powder (cookies and cream flavored) and they came out great! I’m thinking next time using a chocolate flavored protein powder and they’ll taste like peanut butter cups! Thanks for the recipe. 🙂
Ooh! That sounds delicious Lyn. I’m glad you were able to make it work for you. 😀
Hi, How many pancakes do you get out of a serving?
Thanks
I halved the recipe to make it for one person, and the batter made 2 large pancakes.
Could I sub almond butter?
Sure!
I really like the base idea of this recipe and definitely the flavor..trying to work on texture as to me it’s more eggy/quiche like than cake like. I grind up chia instead of the golden flax and I leave out the PB…I prefer to add the pb to the top. I add the butter right to the batter and use a non stick “whoopee pie” pan…that way it’s a lot faster to do batches. Around 420 for 12 minutes …several silver dollar sized pancakes. My favorite way to eat these is make ahead and refrigerate and then, toast them and add the pb.
Would it be possible to substitute the heavy from something else? Like coconut cream maybe?
Sure!
Eggs ARE NOT vegan. Why is this listed here??
We haven’t posted this as a vegan recipe.
There is a link to this recipe on the vegan keto guide with ideas for egg substitutes., but it specifically mentions that there are eggs in this recipe.
Eggs ARE NOT seafood. Why is this listed here??
I’m not exactly sure what you are referring to?
Sarcasm about the Eggs are not vegan comment. Sorry for the late response.
Made these this morning…and the keto maple syrup they suggest. I have mixed feelings about it.
1. Very time consuming
2. They ask for POWDERED Erythritol. Had to run through the food processor. (Do they even make powdered Erythritol that you can buy)?
3. Doesn’t make much syrup and then they need some of the syrup for the batter.
4. It says Flaxseed..link is for flaxseed meal…had to run my flaxseed through the food processor.
5. Not only is the syrup time consuming, in the comments it says you can only save it for 4 days.
I think I’d like it better if I bought my own syrup (just to save time…it was good syrup just not very much). I don’t crave sweet things and definitely don’t crave pancakes. I could see this being great for those who have those cravings and take the list above in consideration. If I can get my kids on keto, I would definitely make these again…if they don’t kill me out of starvation while I’m making them.
They do make powdered erythritol that you can buy! The main one is sold under the name Swerve Confectioners.
Sorry about the confusion with the flaxseed. 🙁
When you list the ingredient “golden flaxseed,” you need to specify whether it is ground flaxseed (also called flaxseed meal) or whole flaxseeds…
Flaxseeds are sold both whole AND ground… thanks for a great recipe❤️
We almost always use golden flaxseed meal unless otherwise specified – hope this helps!
Absolutely terrible. I’d rather not eat at all than eat these for dinner again. Barely any peanut flavor (or any flavor for that matter) and the texture is as far from regular pancakes as you can get. They might be edible if you were to drown them in more peanut butter and syrup, but if you are on keto you already know you can’t do that. 3/10 would only recommend if you are some sort of pancake fiend that is trying keto. If you’re a regular person such as myself, fry up a steak instead.
Interesting substitutions! I’m glad it turned out well. Thanks for the comment!
Great base recipe! I made a few substitutions, since I didn’t have the the ingredient. I substituted 4 Tablespoons of Oat Fiber for the ground golden flaxseed. For the maple syrup, I used Lakanto Maple Syrup. We follow a low carb eating plan and today was a planned higher calorie day. We used the pancakes as “bread” for our PB&J sandwiches at lunch. We loved them! Definitely will use the recipe again. Thank you so much. 🙂
BTW… I used an 1/8 cup of the batter to make each pancake. The recipe made 10 pancakes exactly.
Wow, that sounds delicious! Glad you enjoyed the recipe, and thanks for the feedback 🙂
Aren’t peanuts legumes?
Yes, they are, but we are using it in moderation to still keep the macros keto-friendly. If you’d prefer to avoid the legumes, you’re welcome to use something like almond butter instead.