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Fluffy Pancakes with Peanut Butter Syrup

  • Total Time: 15
  • Yield: 8 1x



Dry ingredients

  • 1 cup oat flour (ground rolled gluten-free oats)
  • 1 cup buckwheat flour (ground buckwheat groats)
  • 2 tablespoons ground flaxseed
  • 2 tablespoons coconut sugar (or sugar of choice)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon

Wet ingredients

  • 1 1/2 cups almond milk (or more, depending on your consistency preference)
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Peanut Butter Syrup

  • 4 tablespoons peanut butter
  • 3 tablespoons maple syrup
  • 4 tablespoons warm water


  1. Preheat a large skillet/pan over medium heat. (Should be hot enough to hear that sizzle sound when your pour the pancake batter onto the skillet)
  2. In a large mixing bowl, combine dry ingredients and mix. Add in all the wet ingredients and whisk together until all clumps are gone (you could mix the wet ingredients separately in a bowl and then add the wet mixture to the dry mixture if you want but I used one big bowl!)
  3. Spray non-stick cooking spray onto hot skillet.
  4. Scoop out pancake batter (about 1/4 cup) and spread out in a circle on the skillet. I did one at a time because my skillet is small. Wait until bubbles are forming and flip the pancake. Cook for a couple more minutes, until golden.
  5. Spray skillet again with cooking spray and repeat for the rest of the pancakes. Makes about 8 pancakes.
  6. While pancakes are cooking, you can prepare the peanut butter syrup.
  7. Add all syrup ingredients to a small bowl and slowly stir until all liquids mesh together to form the syrup.
  8. Pour syrup over pancakes along with your favorite toppings!
  9. Enjoy!


  • Serving Size: 4
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