• chef janet

Gluten-Free Peanut Butter Pancakes

Updated: May 19

Rosa Park’s papers recently made it to the Library of Congress. Among them was her recipe for “Featherlite Peanut Butter Pancakes.” I had two thoughts when I saw this: peanut butter and “featherlite” don’t seem to go together and how could I make them gluten-free?

Well the conversion to make these pancakes gluten-free was a breeze and yes, they are featherlite thanks to 2 TABLEspoons of baking powder. I know that sounds like way too much baking powder for a recipe with just one cup of flour. But it works and you don’t taste the baking powder at all. Her recipe calls for 2 Tbsps. sugar but I used natural unsweetened peanut butter so I added an extra 2 tsps. sugar.

I’m sure that almond butter would be a great substitute for the peanut butter or even sun butter if you avoid all nuts. Top these gluten-free pancakes with your favorite jam and you have the perfect PBJ combo.


1/3 c peanut butter 1 cup gluten-free flour blend 2 Tbsps. baking powder 2  Tbsps. sugar (add 2 tsps. if using unsweetened peanut butter) 1/2 tsp. salt

1¼ c milk (I used unsweetened Almond Milk) 1 egg

Heat the peanut butter in the microwave for 20 seconds. This will make it easier to mix into the batter.

In a mixing bowl, combine the flour, baking powder, sugar and salt.

Beat the egg and milk together-I do it right in the measuring cup to save washing another bowl.

Add the egg and milk to the dry ingredients and stir until smooth. Add the peanut butter and stir well.

Heat a large non-stick skillet or griddle and rub with a tiny bit of butter. Ladle a few tablespoons batter for each pancake and cook until they look set around the edges. Flip. Cook 60-90 seconds and remove.

*Flour Blend

To mix up your own: 2 c brown rice flour, sorghum flour or oat flour 2/3 potato starch 1/3 c tapioca starch


©2019 by Chef Janet, LLC