PBfit Gluten-Free Pancakes
Heather Eastman, NSCA-CPT
Heather Eastman, NSCA-CPT
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494 Calories
57 g Carbs
38 g Protein
13 g Fat
Total Time
2 servings

If you have a bit more time in the morning, or if you're looking for a high-protein alternative to your favorite breakfast treat, these gluten-free pancakes are the way to go. Made with a delicious, nutty combination of oat flour and PBfit, and sweetened with organic agave, these easy low-fat pancakes are full of complex carbs and bursting with peanut-butter flavor. Make them in the morning to start your day, or save them for a quick pre-workout snack. Morning, noon, or night, these pancakes are perfect for the occasion.


  • 1 cup oat flour
  • ¾ cup PBfit peanut butter
  • 2 tsp baking powder
  • 1 cup unsweetened almond milk
  • 1 whole egg
  • 2 tsp bBF Organic Agave
  • 2 tbsp plain Greek yogurt


  1. In a medium bowl, whisk together flour, PBfit, and baking powder.
  2. Add the almond milk, egg, agave, and Greek yogurt. Mix until smooth.
  3. Heat a lightly oiled nonstick skillet on medium heat.
  4. Pour approximately 1/4 cup of pancake batter at a time into the skillet. When bubbles start to form on top of each pancake, flip it and cook an additional 1-2 minutes until it's cooked through.
  5. Plate the pancakes and top with fresh fruit and additional agave.