Giant peanut butter protein pancake that is grain-free and packed with protein. Top with peanut butter and berry compote and slice like pizza!
Pancakes for breakfast might be a staple in your kitchen on weekend mornings.
And maybe pizza on Friday nights, like we did while I was growing up.
And don’t forget about the classic smashed PB&J in your brown bag lunch…
So how’s about we smash all of those together for a fun breakfast that you can enjoy any day of the week?
Ditch the silverware for breakfast tomorrow, because you don’t need any to devour this Peanut Butter & Jelly Protein Pancake Pizza!
Sometimes when I make pancakes I’m lazy and instead of patiently dropping the mix into separate circles, I pour the entire batter in and make one giant pancake.
Once upon a time, I had this genius idea to cut one of these ridiculously oversized pancake into pizza slices for easy eats.
Fast: Breakfast tastes better when you slice it in new and different ways.
Eating a pancake with your hands needs to be on your breakfast bucket list.
It makes you think about the whole day differently, like, what else can I latch onto and how else can I ditch my fork?
The initial trials were all lumps and bumps and pancakes that looked more like a scramble than the fluffy disc that they should be.
Over time, they slowly started to look better, and taste better, dare I say.
In the beginning I used banana as a binder, but recently switched to using canned pumpkin, for a lower sugar option.
Your crust might have a bit of an orange tint to it, but the “pumpkin” flavor is altogether undetectable.
The perfect camouflage veggie add-in.
Many times I’m not in the mood for sweet syrup, so I love to spread my pancakes with peanut butter to dress it with some healthy fats.
You can substitute any nut butter instead for peanut butter– I also love cashew and almond butter!
Then, because PB is always craving some J, you slather on a warm berry compote.
You’re going to love this easy “jelly” compote that’s sweet and jammy with zero added sugar.
I love to whip it up as an alternative to fresh fruit when all of the berries have disappeared from the fridge.
In my version I used a mix of raspberries and blueberries to make mine (my favorites!), but virtually any berry will work in it’s place!
Enjoy this Peanut Butter & Jelly Protein Pancake Pizza anytime you’re craving a creative start to your day.
The batter is naturally gluten free, refined sugar free, and packed with protein, healthy fats, and hidden veg.
If you don’t have canned pumpkin, sub winter squash or sweet potato purée in its place or try 1/2 banana instead for a sweeter version.
I like to make these the morning of for a quick and delicious breakfast, but you can also make several and store them in the freezer for pancake pizza on the go throughout the week.
Pro tip: Leftover compote is amazing as a delicious topper to oatmeal, yogurt, toast, waffles, and any desserts!
If you make a Peanut Butter & Jelly Protein Pancake Pizza, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more pancake recipes, check out my Golden Beet Protein Pancakes with Easy Raspberry Compote and Blueberry Hemp Heart Protein Pancakes.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Peanut Butter & Jelly Protein Pancake Pizza
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1 serving
Description
Giant peanut butter protein pancake that is grain-free and packed with protein. Top with peanut butter and berry compote and slice like pizza!
Ingredients
- avocado oil spray
- 1 TBSP flaxseed + 3 TBSP water
- 1/4 cup canned pumpkin (not pumpkin pie mix)
- 1 TBSP unsweetened almond milk
- 1 scoop (1/4 cup) vanilla protein powder
- 1 TBSP peanut powder
- 1–2 TBSP peanut butter
- 1 1/2 cup frozen or fresh berries
- 1 TBSP citrus (lemon or orange juice, freshly squeezed)
Instructions
- Warm a skillet over medium heat with a little bit of avocado oil.
- In a large mixing bowl, combine 1 TBSP flaxseed + 3 TBSP water and let sit for a few minutes to create your “flax egg”.
- Next, add pumpkin puree, almond milk, protein powder, and peanut powder and blend with a fork until well combined.
- Spoon mixture onto the skillet and spread with a spatula so it forms a large thin circle.
- Heat for 5 minutes, or until golden brown underneath, then flip and heat for 3-5 on the other side.
- While the pancake pizza is cooking, make your fruit compote. Add frozen fruit to a medium saucepan over medium high heat with fresh squeezed citrus. Bring to a low boil, then cook for 2-5 minutes, until fruit is broken down and thick and jammy. Remove from heat until ready to serve.
- To assemble, transfer the pancake pizza to a large plate or cutting board and top with peanut butter and then berry compote. Slice into pieces and serve immediately.
- Store leftover berry compote in the refrigerator for 3-5 days.
- Category: Breakfast
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
Leave a Reply