Peach Pie Protein Pancakes
These Peach Pie Protein Pancakes are a quick, easy, delicious, and nutritious protein-packed healthy pancake recipe filled with the flavors in fresh peach pie. Using canned peaches allows for this to be a year-round breakfast favorite.
Gluten Free, Nut Free, Soy Free, Dairy Free
Disclaimer: This recipe is sponsored by Pacific Coast Producers, but as always, all opinions are my own. Thank you for supporting the brands that make the Chelsey Amer Nutrition blog possible.
Peach pie is a quintessential favorite summer dessert… but what if you could wrap up the flavors of peach pie into a healthy breakfast you can enjoy year-round without the impending sugar crash that follows? That sounds like a tall order, but I’m in!
Peach pie protein pancakes are a fun twist on my classic protein pancake recipe. And perfect for those of you who dislike bananas. Bananas tend to be a key ingredient in many protein pancake recipes (like my 4-ingredient protein pancakes) because they impart a natural sweetness, but I achieved just as delicious of a result without bananas.
So what’s the key ingredient in these Peach Pie Protein Pancakes? Canned peaches!
Yes, I’m encouraging you to use CANNED PRODUCE in your cooking.
Contrary to what many believe, canned produce can be just as nutritious as fresh.
As a registered dietitian I’ve had the unique opportunity to see behind the scenes of many food processing facilities, like a cannery. A couple of years ago I went out to California and visited a peach orchard and followed the peaches on their journey from farm to can. I was SHOCKED at how quick the entire process was. Within hours, the peaches were safely in a can with their nutrients locked in.
Canned produce can get a bad rap, but when you understand the process of canning, you’ll see that consuming canned produce is more economical, sustainable, delicious, nutritious, and good for you too.
Canned peaches are…
- Packed with VITAMIN C (some estimate FOUR TIMES as much as fresh) and FOLATE, plus VITAMIN E
- Convenient to stock in your pantry
- Low in sugar (or 100% free from added sugar, if packed in juice)
- Affordable
- Not made with additives or preservatives
- Just as nutritious (and in some cases MORE) than fresh peaches
- Environmentally-friendly
How to make Peach Pie Protein Pancakes
These protein pancakes cannot be easier to whip up. They’re made from less than 10 ingredients, many of which you likely have in your pantry.
Mix the ingredients together in one bowl, then cook your pancakes as you would any other pancake and you’re done.
What makes these peach pie pancakes “protein” pancakes?
By increasing the ratio of protein-packed ingredients (to carbohydrate-rich ingredients), these pancakes are more of a balanced meal compared to traditional pancakes. While there’s nothing “wrong” with traditional pancakes, they can leave you in a post-breakfast coma due to their high carbohydrate and sugar content.
Instead, two key ingredients make these protein pancakes energizing: eggs + seeds.
Ingredients In Peach Pie Protein Pancakes:
Eggs: A key protein-rich ingredient (eggs contain 7 grams of protein each), eggs help these pancakes stay super fluffy.
Ground Flaxseed or Flaxseed Meal: Flaxseeds are rich in omega-3 fatty acids, but also contain a punch of protein. Creating a “flax egg” by combining ground flaxseed with warm water and letting it sit for at least 5 minutes also helps these pancakes stick together. I haven’t tested a 100% vegan version with only flax eggs yet, but if you want to try, let me know how it goes!
Chia seeds: Another seed rich in omega-3 fatty acids, fiber, and protein. Chia seeds absorb over 9 times their weight when soaked in liquid, which is why it’s important to let the batter sit for at least 5-10 minutes before cooking.
Oat flour: Higher in fiber than traditional flour, oat flour is a gluten free flour that makes these pancakes nice and fluffy. Plus, it’s hearty and fun to cook with. You can make your own oat flour by pulsing rolled oats in a high powered blender or food processor until flour like consistency forms. It takes less than 30 seconds. About one cup of rolled oats will make one cup of oat flour.
Canned peaches packed in juice: Enjoy this recipe year-round, thanks to canned peaches. When packed in juice, there’s NO added sugar (#winning). I used two tablespoons of the juice in this recipe to naturally sweeten the batter, so be sure not to drain the can. Peaches are rich in antioxidants, fiber, and vitamins A, C and E.
Maple syrup: These pancakes are also sweetened with maple syrup from the inside out. The entire batch uses just two tablespoons of this added sweetener, but you can omit it for a less sweet version. I omitted the maple syrup in a test batch so I could share with my babe and he loved them!
How to Meal Prep these Protein Pancakes
Meal prep is a lifesaver to make healthy eating easy. These pancakes are great to prep for a quick breakfast or even a snack (snacks need protein too!).
You can also double, triple, or quadruple the batch and freeze them for later. Before eating, just pop them in a toaster oven or re-heat in a skillet to get the exterior crisp again.
These Peach Pie Protein Pancakes are…
- Delicious
- Easy to make in 1 bowl
- Packed with 20g protein per serving
- Satisfying
- Filling
- Made with pantry staples
- Loaded with fiber (~12g per serving)
Other recipes with canned foods you may enjoy:
- Low Fodmap Tomato Basil Sauce
- Easy Turkey Chili
- Apricot Turmeric Chia Pudding
- Spinach and Artichoke Frittata
- Vegan Black Bean Brownies
- 65 Recipes Made from Canned Foods
Peach Pie Protein Pancakes
Ingredients
- 2 tablespoons ground or milled flaxseed
- 3 large eggs
- 1 1/2 teaspoons butter, melted, divided
- 2 tablespoons maple syrup
- ⅔ cup oat flour
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1/2 cup chopped canned peaches in juice with 2 tablespoons juice reserved
Instructions
- In a small bowl or ramekin make flax eggs by mixing together ground flaxseed and ¼ cup plus 2 tablespoons of warm water. Let sit for at least 5 minutes.
- In a large bowl whisk together eggs, flax eggs, 1 teaspoon melted butter, and maple syrup.
- Mix in oat flour, chia seeds, baking powder, cinnamon, and salt. Fold in peaches and juice. Let the mixture sit for 5 minutes.
- Heat 1/2 teaspoon butter in a large cast iron skillet (or other large skillet) over medium heat. Once the skillet is hot, using a ⅓-cup measuring cup, pour ⅓ cup of the pancake batter into the heated skillet. Let cook for 3 minutes on one side before carefully flipping with a spatula. Small bubbles will form when the pancakes are ready to flip. Cook for another 3 minutes on the other side until browned on the edges.
- Serve warm with more peaches and maple syrup.
Don’t Forget to PIN IT…
XO