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Peanut Flour Baked Pancake for One (Gluten Free, Sugar Free, Vegan)

This baked pancake is absolute proof that you can have a beautiful, fresh baked and totally nutritious breakfast even on your busiest of mornings. No spending minutes standing over a stove and no long grocery list of ingredients. Using a mix of peanut flour and buckwheat flour, this recipe will open you up to a whole new world of breakfast possibilities. Gluten free, sugar free, oil free and vegan to boot. 

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Here it is! For the amount of times I mentioned my baked pancake experiments over the summer, its about TIME I gave the recipe some lovin’.

That being said, you did get a headstart into what I had in store for you over on Lauren’s blog back in July, so I didn’t feel like I was teasing you too harshly.  Lauren so graciously shared the recipe for my Buckwheat Almond Baked Pancake, as well as all the reasons why I think this recipe is the total bomb. I mean its a pancake… a single serving pancake that requires no looming over a frying pan waiting for those damn bubbles to appear…. and one that is not only naturally sweet, looks beautiful, but that is also gluten free, sugar free, vegan and uses an absolute minimum number of whole food ingredients. And I mean, its a pancake. 

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So now I am finally here with a SECOND similar, yet different baked pancake recipe. While the first recipe uses a mix of buckwheat, almond AND oat four, this one takes a step up in the simplicity category, using only TWO types of flour. Also, that almond flour is damn pricey, is it not? I thought it would be nice to have an alternative for when we are not feeling so… splurgy. 

Que in PEANUT flour. I’ve mentioned a few times that I wanted to do some more experimenting with this flour. This was one of my winning recipes that came from that goal. 

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Guys, I know there’s a bit of a hate on for peanut flour. I mean, its peanut butter without the fat. WHAT IS THAT. That is not peanut butter at all. But here’s my thinking. If you just think of it as something completely different than peanut butter, and that it is not trying to be peanut butter at all but rather just a nice little flour of its own, then it isn’t doing anything wrong now is it? 

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The reason why I feel excited to use peanut flour is because it enables me to get that same pea-nutty taste while using it AS my flour, and not have to figure out a way to fit peanut butter into my liquid ratio. I also like to save my pricey nut butters for slathering on top of everything things, and feel a little, er, broke when I think of using 3/4 a cup in a single recipe. Goodbye $10.

I’ve been getting my peanut flour from either iHerb or Vitacost, and find it to be very affordable. 

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Okay so that’s my splurge on peanut flour. Now back to this pancake. 

Do you remember this breakfast pancake pizza I posted a while back? And remember my confusion over what to call it? Well now that I’ve done more experimenting, I’ve confirmed my choice in title and can now justify the difference. That recipe yielded something a lot more sturdy and thin and pick-up-able, thus fitting the title of a “pizza.” THIS recipe, on the other hand, uses less flour and more liquid and thus yields something a lot softer, thicker and flufflier. LIKE A REAL DARN PANCAKE RIGHT THERE! I mean you can still pick it up, but this recipe begs for your fruit to be baked right inside rather than weighted ontop. 

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I won’t say too much more as you can just hop on over to Lauren’s blog to get my spiel, but in sum, I am completely in love with baked pancakes, ya’ll. They take a mere 3 minutes to mix up, and then you simply stick it in the oven for 20 minutes and you get ready for your day. So many birds with one stone. All the pancake eating birds. 

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And as you can see just from these two recipes alone, this recipe is pretty darn versatile. I’ve been loving experimenting with a combination of different flours and different mashed starches. Oh and different types of fruit! Can we just take a second to say look HOW PRETTY it is!? Just a simple layering into the pan and voila, you’ve got a restaurant worthy, fruit studded piece of sunshine.

Peanut Flour Baked Pancake for One. Gluten free, sugar free, oil free, vegan. Beautiful and healthy in minutes! #glutenfree #easyrecipes #breakfast #healthyeating Click To Tweet

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Now although I do say that the combinations I am sharing with you were my personal winners, don’t let me keep you from mixing it up! Just stick with the basic measurements and give it a go. And let me know if you have any keepers!


Peanut Flour Baked Pancake For One

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 1

Serving Size: 1

*May sub regular, gluten free or whole wheat pastry flour **May sub applesauce or mashed pumpkin/sweet potato


  • 1/4 cup peanut flour
  • 3 Tbsp light Buckwheat flour*
  • 2 Tbsp banana mashed (1/2 of one)**
  • 1/2 cup almond milk (or other milk alternative)
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 tsp stevia, 1 tsp maple syrup or granulated sugar of choice (optional)
  • Fruit of choice, cut into thin slices (pear, apple, peach, cherries, strawberries etc.)


  1. Preheat oven to 350F.
  2. Line a 7-8 inch round pie or casserole dish with parchment paper (a larger dish may be used if you do not have this - the pancake may just spread out and be more thin and/or not have a perfect round shape, but it still bakes well).
  3. Combine all dry ingredients into a small bowl.
  4. Add all liquid ingredients to the same bowl and stir until well combined. Batter should be thick but easily pourable. More milk will yield a thinner consistency, while less will yield something more thick and fluffy.
  5. Place thinly cut fruit pieces flat onto the parchment paper to line the bottom of the pan.
  6. Pour batter into the pan, covering all of the fruit, smoothing out the surface for even distribution.
  7. Bake for 25-30 minutes until the edges are golden and a toothpick comes out clean.
  8. Let cool for 3 minutes before sliding or flipping out, upside down, so the fruit is now on top.
  9. Top with all or any topping of choice! My favorites include peanut butter, cream cheese, yogurt and fruit.
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  1. Kristy from Southern In Law | 13th Sep 16

    This looks SOOOOOOO GOOD! I love peanut flour so I’ve got to try this!
    Kristy from Southern In Law recently posted…Recipe: Healthy Zucchini Bread Baked Oatmeal (Vegan)My Profile

    • Cora | 16th Sep 16

      I hope you do!!

  2. Susie @ Suzlyfe | 13th Sep 16

    I’ve been out of peanut flour for so long, but I need it to make this!!!
    Susie @ Suzlyfe recently posted…Chicago Run Mag Mile Half Marathon Review and RecapMy Profile

  3. Heather @ Polyglot Jot | 13th Sep 16

    It’s so pretty! I’ve never used peanut flour in anything–looks like it has a great texture!
    Heather @ Polyglot Jot recently posted…5 Ways to Live With LessMy Profile

    • Cora | 16th Sep 16

      It does! Especially for someone that needs to be gluten free, I’d say its a great staple to have in your pantry!

  4. Emily Swanson | 13th Sep 16

    Ooh Kristy gave me some peanut flour; I would love to try this, and I love how it turned out so fluffy!
    Emily Swanson recently posted…Your Favorite Peanut Butter Pie Smoothies (Part I)My Profile

  5. Sarah @ BucketListTummy | 13th Sep 16

    mmmm, you have the pancake monster in me drooling! I’ve been wanting to try baking with peanut flour so this may be the perfect opportunity! I totally agree with you to think of peanut flour as something different from peanut butter – it’s definitely not on the same level but it does have a purpose. I love to use it as a flavor enhancer for my yogurt too!
    Sarah @ BucketListTummy recently posted…Sweat, Strengthen and Flow Outdoor Workout and Top Weekend EatsMy Profile

    • Cora | 16th Sep 16

      Oh I love throwing it in my yogurt! With a scoop of pumpkin too.

  6. Katie @ Peace Love & Oats | 13th Sep 16

    This looks delicious! I’m going to have to save this one!

    • Cora | 16th Sep 16

      Please do! Let me know if you like it!

  7. Lyss | 13th Sep 16

    these types of recipes make me wish I had a kitchen at school! This sounds amazing, especially with those topings!
    Lyss recently posted…Take Care of your Temple Tuesday #6My Profile

  8. Ellie Pell | 13th Sep 16

    GIRL YOU STOLE MY HEART! I just bought buckwheat flour to try something new, so I have zero excuses to make this recipe. Is the cream on top aquafaba? It looks alot like the whipped cream I make!
    Ellie Pell recently posted…Pumpkin Cornbread Scones [vegan, gluten-free]My Profile

    • Cora | 16th Sep 16

      No it isn’t!! But how awesome would that have been! It is just yogurt. I still have yet to make aquafaba whipped cream. Is it good!?

  9. Kate | 14th Sep 16

    Yum… single serving pancakes are the best ever! I rarely use peanut flour, but I am a fan! I need to stock my cabinet with some.
    Kate recently posted…Tacos, football, and apologiesMy Profile

  10. Rebecca @ Strength and Sunshine | 15th Sep 16

    This is like my breakfast dreams come true 😀

    • Cora | 16th Sep 16

      I’m glad I could be your breakfast fairy godmother! 🙂

  11. Stephanie Leduc | 16th Sep 16

    I’ve never experimented with peanut flour before and you’re really making me want to! It’s pretty awesome that a flour can give a nice peanut-y taste without having to add, like you said, some pretty expensive PB in there.
    Stephanie Leduc recently posted…Travel Series Part 2: The Rolling Hills of SwitzerlandMy Profile

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  13. Foodie Friday Round-Up - Polyglot Jot | 23rd Sep 16

    […] Peanut Flour Baked Pancake for One via My Little Tablespoon: This delightful recipe is gluten free, sugar free, and vegan! I’ve never baked or cooked with peanut flour and I can’t wait to try it out! […]

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