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Peanut Butter Protein Pancakes

25 Minutes
5 People
Stack of peanut butter protein pancakes.


2 Tbsp honey

5 oz peanuts

3 oz peanut butter powder

3 oz all-purpose flour

3 oz whole wheat flour

3 Tbsp evaporated cane sugar

3/4 tsp baking powder

3/4 tsp baking soda

1.5 cups soy milk

1/4 cup Aquafaba reduction (by 75%)

2 each bananas, sliced

Aquafaba is the liquid in which garbanzo beans have been cooked in. But you don't have to cook your own garbanzo beans; you can purchase a can of cooked beans and use that liquid.


  1. Preheat oven to 325⁰ F. Toss peanuts in half the honey and roast for 10 minutes. Cool.
  2. Sift together peanut butter powder, AP flour, whole wheat flour, evaporated cane sugar, baking powder, and baking soda in a bowl.
  3. Slowly add soy milk and Aquafaba reduction into dry mixture, whisking continuously until thoroughly combined.
  4. Ladle 6 oz of batter (for 3 pancakes) on a hot, lightly oiled griddle, and cook. Flip once the first side is golden brown and the bubbles have set.

To make Aquafaba reduction:

  1. Take 1 cup of Aquafaba, and place it in a pot.
  2. Turn the heat on low and cook until reduced down to 1/4 cup.

To plate:

  1. Plate 3 pancakes, topped with sliced banana, a sprinkling of honey-roasted peanuts, and a light drizzle of honey.


Calories 469
Protein 24 g
Sodium 499 mg
Carbohydrates 56 g
Fat 18 g
Fiber 7 g
Servings 5 (3 pancakes each)