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.
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.
You Will Also Love These Almond Flour Pancakes with fresh blueberries!
Peanut Butter Banana Pancakes
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.
Marlon Boyd
I love anytHIng with Peanut butter! i can’t wait to try this receipe!
Ashley
So do I and I hope you enjoy the recipe!