Peanut Butter Lovers Breakfast

by Peachy Palate on November 1, 2012

In case you haven’t noticed I’m a HUGE nut butter fan!

More often than not I go with almond or cashew nut butter or of course a good dollop of SunButter always goes down a treat. That said…the occasional class peanut butter and jelly combo never fails to win me over, especially at breakfast time!

Now that I’ve stepped right back on the breakfast bake gravy train I’m pretty much dreaming of a new combination every night of the week!

Peanut Butter & Jelly Parfait and the Pancakes were two of my best breakfasts over the past few of months. Strawberries were the fruit of choice on both occasions but strawberries have begun to taste like plastic again…they’re just no good when not in season. Raspberries on the other hand are still beautiful so I’m packing them in before they disappear.

I went down the protein route again, supercharged this time around by using some of my high protein peanut flour from; love this stuff! It’s not sweet like PB2 but is perfect for making peanut sauce or pancakes!

Sunwarrior, peanut flour and buckwheat flour, mix up with Alpro almond milk and a flax egg along with some diced banana and a dollop of quick raspberry chia jam in the middle! The result was positively awesome! Slightly crisp top, soft and doughy in the middle, rippled with soft warm banana with a delicious raspberry centre.

It was all kinds of wonderful! Topped off with raspberries, bee pollen and a good big dollop of Smooth Operator peanut butter (so thick and creamy, love it!) along with another wee spoonful of raspberry jam for good measure. I’ve just realised I’ve been referring to the jelly as jam, how very European of me! Smile

I remember when breakfast bakes, instant or oven, seemed like more hassle than they worth owing to the fact that I didn’t have any ground flax seed and having to grind it up fresh is just a step too many; and having to clean the coffee grinder is one of my most hated tasks! Now I can whip up the bake in ten minutes flat and sit down to it piping hot and gorgeous.

I had a little catastrophe a couple of weeks back when I broke my favourite ramekin amid preparation.  I only ever buy one of each dish that I’m going to use for the blog and I didn’t have anything that would fit the bill. Thankfully I picked up a new one that afternoon and I’m back in instant baking action!

Between the protein flour and Sunwarrior alone this bake has over 20grams of protein! Add in the peanut butter, flax seed and you’ve got over 30g! Needless to say it kept me going  right up until lunch time (and I’ll have the recipe for those beautiful baked tomato and red pepper butter beans up this evening!)

What’s your favourite peanut flour recipe? I have French toast plans after the success of Monday’s first ever vegan cinnamon French toast!

Instant Peanut Flour Protein Breakfast Bake

Print this easy peasy recipe Print this easy peasy recipe

Servings – 1

Preparation Time – 10 minutes

Cooking Time – 2.5 minutes



  • 1/4 cup (30g) peanut flour
  • 1 scoop (21g) Vanilla Sunwarrior Protein Powder
  • 1 tbsp buckwheat flour
  • 1 tsp baking powder
  • 80ml (1/3 cup) almond milk
  • 1 tbsp ground flax + 3 tbsp water
  • 1 tsp maple syrup
  • 1/2 small banana diced (reserve the rest for topping)
  • 1 heaped tsp raspberry chia jam (recipe below)


  • 1/2 of banana sliced left over from bake
  • 1/3 cup fresh raspberries
  • 1 heaped tsp bee pollen
  • Raspberry chia jam (recipe below)

Raspberry Chia Jam (makes enough for 3 servings)

  • 1/2 cup fresh raspberries
  • 3 tsp chia seeds
  • Drop of vanilla extract
  • 1/2 tbsp maple syrup


  1. Mix together flax and water and set to one side for 10 minutes
  2. Meanwhile add raspberries, vanilla and maple syrup to a pot, bring to the boil and simmer for 5 minutes. Mash any remaining raspberry lumps. Add in chia seeds and stir frequently over a low to medium heat until desired consistency; about 5 minutes.
  3. Mix together buckwheat and peanut flour, baking powder and Sunwarrior Vanilla protein.
  4. In a separate bowl mix together flax egg and milk before adding to dry ingredients.
  5. Fold in diced banana and lay half of the mix in to a lightly greased ramekin. Place a teaspoon of raspberry jam in the centre and scoop over remaining mix on top. Smooth the surface with the back of your spoon.
  6. “Bake” in the microwave for 2.5 minutes. Serve instantly topped with peanut butter, bee pollen and another teaspoon of raspberry jam. Fresh raspberries and the remainder of you banana finish it off beautifully!

{ 14 comments… read them below or add one }

Sloane Pitman November 1, 2012 at 10:43 am

I LOVE your raspberry chia jam. This looks delicious! I need to order some peanut flour STAT.


Peachy Palate November 1, 2012 at 10:47 am

Thanks missus!! It’s such good value from iHerb so stock up!


Katie @ Peace Love & Oats November 1, 2012 at 12:55 pm

This looks delicious and seems really simple to make. I’ll have to add it my list!


Peachy Palate November 6, 2012 at 8:18 am

Thanks Katie! Your comment had been spammed, just found it as I was going through the list! :) Really appreciate the comment, big fan of your blog!


Hannah @ CleanEatingVeggieGirl November 1, 2012 at 3:10 pm

You had me sold at “Peanut Butter Lovers Breakfast.” I’ll take any excuse to incorporate more peanut butter into my diet!


Peachy Palate November 1, 2012 at 3:52 pm

Brilliant! I’m the same; I’m back on the peanut butter loving and I’ve put the almond butter to one side…for the time being!


Laura November 1, 2012 at 3:22 pm

Nice to see you mentioned on Peanut Butter & Co FB page. Question…does that sun warrior protein powder contain whey? If so, any suggestions for a substitute?


Peachy Palate November 1, 2012 at 3:53 pm

Nope! It’s vegan brown rice powder! 99.9% of my recipes on the recipage are vegan (you might find the odd one that isn’t that was published prior to me going vegan).


Hannah November 1, 2012 at 6:33 pm

Oh boy, guess what I’m having tomorrow morning for breakfast. What a great way to put my peanut flour to use; thanks for sharing this recipe!


Peachy Palate November 1, 2012 at 9:05 pm

I know, I just love peanut flour! Hope you love it!


Jeff Amador November 1, 2012 at 6:37 pm

Wow, I am completely unfamiliar with vegan cooking!! Stumbled here from PB&Co’s Twitter page. No offense, but can you swap out regular flour for the flours used in your vegan recipe? I’m not opposed to using them, but I’m not sure if I would be able to find some of the ingredients easily where I live.


Peachy Palate November 1, 2012 at 9:04 pm

You could but without the peanut flour it wouldn’t be very peanutty! :) You can get it from ! You could sub the buckwheat with plain whole wheat; I don’t eat wheat and avoid gluten as much as possible, hence the buckwheat but it’s a great flour if you can get your hands on it – also available from iHerb!


Heather @ Kiss My Broccoli November 2, 2012 at 2:55 am

Oh my heavens, this looks MARVELOUS m’dear! And I love how you made it with a little “surprise” in the middle! :) Mmm, mmm, mmm! I made a similar micro-bake cake last month with just peanut flour that I’m still obsessed with:


Peachy Palate November 2, 2012 at 9:38 am

Peanut flour is the bomb!


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