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    Pink Owl Kitchen » Breakfast » Peanut Butter Banana Pancakes

    Peanut Butter Banana Pancakes

    Published: Nov 22, 2020 · Modified: Jan 14, 2021 by Ashley · This post may contain affiliate links

    JUMP TO RECIPE

    Hi, my name is Ashley and I am a pancake FANATIC! Yep, that's right - give 'em to me for breakfast, lunch, dinner, and anytime in between. There's something about these flat little fluffy cakes that I just can't get enough of. The good thing about pancakes is you can make them as healthy or indulgent as you want! These Peanut Butter Banana pancakes are healthy, delicious and packed with protein.

    peanut butter banana pancakes

    Making Peanut Butter Pancakes

    Whipping up these pancakes couldn't be easier! If you don't have any protein powder or coconut flour - no problem. Just omit it from the recipe and add ¼ cup more whole wheat or all purpose flour. You will need a bit less milk if omitting the protein powder and coconut flour.

    What you'll need:

    • coconut oil or extra virgin olive oil, for coating griddle
    • whole wheat flour (or all purpose)
    • coconut flour
    • baking powder
    • coconut sugar
    • salt
    • peanut butter protein powder (optional)
    • mashed banana
    • natural peanut butter (just peanuts and salt)
    • milk of choice (I used unsweetened almond milk)
    • 1 teaspoon vanilla extract

    Heat oil on an electric griddle or large nonstick skillet over medium high heat.

    In a large bowl, whisk together whole wheat flour, coconut flour, baking powder, coconut sugar, salt and protein powder. Set aside.

    In a separate bowl, whisk together mashed banana, peanut butter, milk and vanilla extract until all ingredients are fully incorporated.

    Add wet ingredients to dry ingredients and whisk to fully incorporate all ingredients. Some small lumps remaining is fine.

    Scoop ¼ cup of batter onto preheated griddle and cook 2- minutes until bubbles start to form on top and bottom is golden. Flip and cook an additional 2-3 minutes until other side is golden brown. Repeat this process until all batter is used. Serve pancakes warm and top with a drizzle of peanut butter, chopped banana and maple syrup if desired.

    That's it! Store Peanut Butter Banana Pancakes in an airtight container or zippered storage bag in the fridge for up to three days.

    peanut butter banana pancakes

    You Will Also Love These Almond Flour Pancakes with fresh blueberries!

    peanut butter banana pancakes in a stack with a section cut out topped with peanut butter drizzle and sliced bananas. bowl of peanut butter in background

    Peanut Butter Banana Pancakes

    Ashley
    These fluffy pancakes are packed with peanut butter flavor and mashed banana to create the ultimate weekend morning stack!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast
    Cuisine American
    Prevent your screen from going dark
    Servings 10 pancakes
    Calories 181 kcal

    Ingredients
      

    • 1 tablespoon coconut oil or extra virgin olive oil for coating griddle
    • 1 cup whole wheat flour or all-purpose
    • ¼ cup coconut flour
    • ½ teaspoon baking powder
    • ¼ cup coconut sugar
    • Pinch salt
    • 1 scoop peanut butter protein powder optional*
    • 1 banana mashed
    • ½ cup natural peanut butter just peanuts and salt
    • 1 ⅓ cup milk of choice I used unsweetened almond milk*
    • 1 teaspoon vanilla extract

    Instructions
     

    • Heat oil on an electric griddle or large nonstick skillet over medium high heat.
    • In a large bowl, whisk together whole wheat flour, coconut flour, baking powder, coconut sugar, salt and protein powder. Set aside.
    • In a separate bowl, whisk together mashed banana, peanut butter, milk and vanilla extract until all ingredients are fully incorporated.
    • Add wet ingredients to dry ingredients and whisk to fully incorporate all ingredients. Some small lumps remaining is fine.
    • Scoop ¼ cup of batter onto preheated griddle and cook 2- minutes until bubbles start to form on top and bottom is golden. Flip and cook an additional 2-3 minutes until other side is golden brown. Repeat this process until all batter is used. Serve pancakes warm and top with a drizzle of peanut butter, chopped banana and maple syrup if desired.

    Notes

    *You may omit the protein powder and coconut flour if you do not have these ingredients on hand. Just add ¼ cup more whole wheat or all-purpose flour and use less milk.

    Nutrition

    Serving: 2pancakesCalories: 181kcalCarbohydrates: 34gProtein: 8.5gFat: 3.4gSaturated Fat: 1.4gCholesterol: 1.3mgSodium: 343mgFiber: 1.8gSugar: 6.7gCalcium: 16.8mgIron: 9mg
    Keyword fluffy pancakes, pancake recipe, pancakes
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Reader Interactions

    Comments

    1. Marlon Boyd

      February 18, 2021 at 9:46 pm

      I love anytHIng with Peanut butter! i can’t wait to try this receipe!

      Reply
      • Ashley

        February 18, 2021 at 9:53 pm

        So do I and I hope you enjoy the recipe!

        Reply

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    Ashley sitting on a counter making salad.

    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

    Learn more about me →

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