Healthy Peanut Butter Banana Pancakes

Healthy Peanut Butter Banana Pancakes

Peanut butter and banana is my idea of a perfect food combination. That combo of sweet + salty + creamy = amaaaazing. So peanut butter banana pancakes are pretty much always a good choice for breakfast in my opinion. Admittedly, so are peanut butter banana waffles… but I thought I would give you a (brief) respite from all the waffle recipes.

These pancakes are packed with 100% whole grains, making them extra satisfying and savory. Don’t get me wrong, I like white flour too, but the whole grains really bring out a delightful savory profile that perfectly complements the perfection of peanut butter and banana. Dare I say the peanut butter, banana, and whole grains trifecta?

Healthy Peanut Butter Banana Pancakes

Recipe by Legume LadyCourse: MealsDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

100% whole grains

Ingredients

  • Butter or oil, for cooking

  • Dry Ingredients
  • 80 g (1 cup) old-fashioned oats

  • 37 g (1/4 cup) buckwheat flour – I personally really like buckwheat flour, but if don’t feel the same way or do not have buckwheat flour, add ~1/4 cup of a flour of your choice.

  • 57 g (1/2 cup) whole wheat flour

  • 1/2 tsp baking powder

  • Pinch of salt

  • Wet Ingredients
  • 200 g over-ripe bananas (~2 medium-small bananas)

  • 64 g (1/4 cup) peanut butter

  • 1 egg

  • 240 g (1 cup) milk of your choice – I use regular milk or soy milk

  • 3-5 medjool dates, chopped – add the amount that matches how much you like dates

  • Topping Ideas
  • Peanut butter and slices of banana

  • Maple syrup

  • Fresh berries

  • Or just enjoy as is!

Directions

  • In a large mixing bowl, weigh/measure out your dry ingredients (oats, flours, baking powder, and salt) and mix.
  • In another mixing bowl, smoosh up the bananas (over-ripe bananas really are key, they will make these pancakes much more flavorful and add that hint of sweetness). Chop up the dates to your desired size. Then, add the rest of the wet ingredients (milk, peanut butter, egg, milk, and dates) to the banana and mix well.
  • Heat a pan, skillet, or griddle over medium heat. Add butter or oil to coat, then cook the pancakes. I make ~1/4-cup-sized pancakes, but do what works best for you!
  • Serve warm, topping as desired.

Like I said, I can’t resist that peanut butter banana combo. If you’re looking for a refreshing treat, try out this peanut butter chocolate banana ice cream!

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