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The Colossal Pancake vegetarian peanut butter low carb gluten free breakfast

When it comes to food in America, bigger is better. It’s amazing how many restaurants in the United States are famous for having enormous food portions. The Stepping Stone Cafe is one such restaurant. They serve up “mancakes”, which are larger-than-your-plate pancakes and if you finish a stack your name gets added to the wall of shame. I watched the Man vs. Food segment on this cafe 3 times in one day and that night I dreamt of pancakes. The following morning all I could think about was pancakes, big ones. I made myself what I call a platecake (a reasonable plate-sized pancake) and have been making them ever since. There is something so satisfying and comforting about a huge pancake, regular-sized pancakes no longer suffice. These platecakes are not only huge but they’re healthy too and you’d never know it.

Ingredients:The Colossal Pancake vegetarian peanut butter low carb gluten free breakfast Print The Colossal Pancake vegetarian peanut butter low carb gluten free breakfast Save

1 cup rolled oats
1 cup nonfat cottage cheese w/ salt
3/4 cup egg substitute (or 3 eggs)
2 bananas, divided
1/4 cup mini dark-chocolate chips
1/4 cup finely chopped walnuts

crunchy peanut butter
maple syrup

Directions:

1. Blend the cottage cheese, oats, eggs and 1 banana until smooth. Slice the remaining banana into 1/4″ thick slices. Preheat a skillet over medium heat, spray with cooking spray and pour in 1/4 of the batter (~3/4 cup). Sprinkle 1T walnuts and 1T chocolate chips onto the platecake and press 6 banana slices into the platecake.

2. Cook for 2-3 minutes or until the top begins to set and the bottom is browned. Using a large spatula (or 2) flip the platecake over and cook for an additional minute or two, until the bottom is browned. Flip over onto a plate, spread with peanut butter and drizzle with syrup. Reach heaven. The batter stays good in the refrigerator for up to 7 days and for at least 1 month in the freezer. Use milk (any kind) to thin the batter out, as needed.

Additional Info:

Nutrition Facts
Serving Size 1 platecake (batter only)
Servings per Batch 4
Amount Per Serving
Calories 165
Total Fat 1.5g
Total Carbohydrate 23.5g
Dietary Fiber 2.75g
Sugars 6g
Protein 14.25g
Filed in Breakfast, Gluten Free, Low Carb, Peanut Butter, Vegetarian

30 Responses / Leave a comment »

  1. Maria says:

    Those are some massive cakes!! They sound really good and healthy too! Thanks for the recipe!!

  2. Elyse says:

    Yes, yes, yes. Thank you for making these massive pancakes. I’m sure that I will dream about them tonight, and by the time Saturday rolls around, I will have given into the urge to stuff my face with these delectable “platecakes.” YUMMY!

  3. Sharon says:

    Oh my gosh, super yum!

  4. Shelby says:

    I LOVE making my pancakes into 1 huge one!

    Do you think I could replace the cc w/ soy yogurt?

    Hmm, well I’ve used ricotta cheese before with pretty good results and I wanted to try greek yogurt but haven’t yet. I think there is definitely a yogurt potential even soy-based. I would give it a try in a small batch. Maybe even a tofu cream cheese? Let me know if you try it. ~ Nick

  5. Nick it looks glorious! Stunning big-pancake mmmmmm I want to sink my tooth to the pic :)

  6. Sagan says:

    “reasonable plate-sized pancake”, hehehe. Tasty tasty. I DO have a banana sitting on my counter, perhaps I shall make a half batch and put it to good use today…

  7. ttfn300 says:

    i’ve been thinking about pancakes ALL week, especially after pancake day. and aren’t all pancakes meant to be this size? or is that just mine? :)

  8. dawn says:

    lol I often dream during the night of whatever food creation I just saw on PBS or Food Network.
    I never heard of putting cottage cheese in a pancake, but if you say this is good then I must try it. Plus it has peanut butter in it; I eat a lot of peanut butter and/or peanuts on a daily basis.

  9. Kati says:

    I’m pretty sure my grandmother used to make me big pancakes like this…love the recipe! I have some dark choc. pb too that could be put to good use here :>

  10. Becca A says:

    These sound great. I was expecting a fairly unhealthy recipe but these seem pretty darn good for ya! Well done!

  11. VeggieGirl says:

    Nice!!

  12. Katrina says:

    Heaven!

  13. Hayley says:

    Chocolate Chip & Banana pancakes are my absolute favorite, and surprisingly I’ve never added peanut butter! I must try this, it looks so hearty and delicious. Thanks!

  14. Natalie says:

    Those look great, and healthy! I’m definitely trying them out this weekend :)

  15. Val says:

    Chocolate chips, walnuts, peanut butter…. what’s not to love?! MMM.

  16. giz says:

    I agree with you – everywhere I’ve been lately serves these enormous portions. I hate to say it – I just don’t get it. The only thing I really like about these large portions is that I can share one portioned plate with 2 other people.

  17. Oh boy, this is going on the to-do list.

    :-)

  18. I’m lovin the mix of walnuts and PB lately-so perfect!

    I also just got an email from PB2, they are sending me some samples, and I am about to head over to your PB review page to see what you wrote about it!!!

  19. Laci says:

    I love big pancakes, but mine are always difficult to flip… at first I thought this was going to be a savory dish becaue I thought the parts of the pancake without maple syrup was chopped onion! oops, haha :)

  20. Richard says:

    PANCAKES!!!! Man, it’s been too long. I remember in the summer, I used to go on cross country long runs with the team on sunday mornings. And after each one, I’d have a large stack of your banana pancakes.

    This recipe sounds so good, I might actually deal with washing the blender to have these!

  21. Heather says:

    wow! that’s gigantic! it sounds delicious!

  22. grace says:

    i love your name for this sucker. and i’m not saying this just to appease you–peanut butter (in combination with maple syrup) is my favorite thing to eat on a pancake (or platecake, as the case may be).

  23. Reeni says:

    I have a blender pancake recipe, too with bananas and oats. Yours looks really good, lots of goodies in there. It’s almost like dessert for breakfast, but a lot healthier. YUMMMMM!!

  24. jerseygirl says:

    Wow that looks SO GOOD. have a GIVEAWAY on our new blog.

  25. Carolina says:

    Howdy! I love pancakes! I could eat them every day, smothered with peanut butter. Every Wed, is breakfast for dinner night here. I have been making PB chip pancakes. We just love them. I must say, I have never heard of using cottage cheese before, interesting.

    I’m a huge fan of brinner. I often make these for dinner too. The cottage cheese is an incredible way to add plenty of lean protein to these pancakes to make for a fully rounded meal. And of the dozens of people that have tried and love these pancakes, none of them had a clue that they had cottage cheese in them, you can’t taste it at all! ~ Nick

  26. Rose-Anne says:

    This recipe sounds like an amazing breakfast! Thank you for bringing it to my attention. May I confess that one of the reasons I don’t make pancakes very often is that I get tired of all that standing at the stove, watching and waiting while the cakes cook? Your platecake is perfect for me because the recipe only makes four cakes AND the batter keeps well–heaven indeed! I’m going to make these this weekend and eat them with some breakfast soysage.

    PS Thank you for giving amounts for both egg substitute and real eggs. I love eggs.

    Yea, standing at the stove, not cool. Especially when something so delicious is cooking. Don’t be alarmed when the top of the batter turns brown every day, it’s just the banana ripening. Just mix it up before using. I love eggs too but I’m terrible at cracking them and pouring is just so much easier =) ~ Nick

  27. YUM!! FInally, some PB :)

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