Peanut Butter Banana Pancakes
These fluffy pancakes are packed with peanut butter flavor and mashed banana to create the ultimate weekend morning stack!
Servings: 10 pancakes
Calories: 181kcal
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: 2pancakes | Calories: 181kcal | Carbohydrates: 34g | Protein: 8.5g | Fat: 3.4g | Saturated Fat: 1.4g | Cholesterol: 1.3mg | Sodium: 343mg | Fiber: 1.8g | Sugar: 6.7g | Calcium: 16.8mg | Iron: 9mg