Peanut Butter Banana Pancakes
Looking for a perfect weeknight “brinner” or weekend breakfast idea that’s delicious and nourishing? These pancakes made with our creamy peanut butter, sweet bananas and whole wheat flour are what you need! Each fluffy stack is perfectly sweet, but also satisfying thanks to plenty of protein and fiber. They’re so good, you might want to make a double batch!
Here’s Why They’re Great
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Made with kitchen staples. There's a good chance that many of the ingredients used in this recipe are already in your pantry and refrigerator. That means you can whip up a batch whenever your pancake craving hits.
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A way to use up those bananas. That bunch of speckled brown bananas on your countertop is perfect for these pancakes. Those ripe bananas are ideal, thanks to their natural sweetness and super soft texture that makes them easy to mash.
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Fuel for activity. If you need nutritious energy for a workout or sport, then you need these pancakes. They’re made with whole grains, nut butter and fruit, which when combined, provide sustainable energy to fuel any activity.
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Try These Tips
- If you don’t have ripe bananas, don’t worry, you can still make these pancakes! Simply swap in 1 cup of unsweetened applesauce for the two mashed bananas.
- Add some flavor to your pancakes! Spices and extracts are a simple and delicious way to boost flavor! Try a bit of ground cinnamon or pumpkin pie spice or add up to 1 teaspoon vanilla extract. Consider adding some chopped peanuts or mini chocolate chips too!
- Once cooled, store pancakes in a sealed container in the refrigerator and enjoy within 5 days. For longer-term storage, transfer to the freezer and enjoy within 3 months.
Ingredients
¾ cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon granulated sugar
- 2 ripe bananas, mashed
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1/3 cup Once Again Creamy Peanut Butter
- 1 cup milk, room temperature
- 1 large egg
- 2 tablespoons vegetable oil, plus extra for cooking
- 1 teaspoon vanilla extract
Directions
Combine the flour, baking powder, salt and sugar in a large bowl.
- Mix the bananas and peanut butter together in the bottom of a medium bowl; whisk in the milk, egg, vegetable oil and vanilla. Add banana mixture to flour mixture and gently stir until just combined; batter will be a bit lumpy.
- Lightly coat a griddle or skillet with oil and set over medium-high heat. Add batter by ¼ cup scoop to the hot pan. Flip once bubbles form on the surface and pancakes are golden-brown underneath, about 2 minutes. Repeat with remaining batter.
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