MACROS
Carbs: 34.0 grams.
Fat: 2.4 grams.
Protein: 6.5 grams.
Serves: 2-4
Total time to make: 30 mins
Literally, what is better than peanut butter and banana pancake combo? And literally what is better than waking up and cooking a fresh batch of these babies each morning? Kind of hard to beat, right?
We all know that when you pair peanut butter with banana, a dynamic duo is created, but when you add eggs, milk, and flour to the mix, it’s a whole other ball game. Healthy, simple, packed with protein, and unbelievably delicious, the pancake recipe we’re about to share with you will be like a warm, sunny holiday for your tastebuds. They’ll also be a huge hit with the rest of your family, too.
So, let’s get down to it. How do you make peanut butter banana pancakes?
How Much Protein is in Peanut Butter Banana Pancakes?
OK, so the standard peanut butter banana pancakes recipe has 12 grams of protein per serving. That’s a pretty good amount of protein for breakfast and enough to start up the energy train for the day.
Individually, bananas and peanut butter are great sources of protein, too. So when you combine them together, you get a double bubble!
One banana has 1.3 grams of protein. This recipe serves two (8 pancakes) and uses two bananas. 1/4 cup of peanut butter has 4 grams of protein, which is how much is used in this recipe.
In terms of MACROS, a generic serving of peanut butter banana pancakes is as follows (which mirrors the recipe below):
Carbs: 34.0 grams.
Fat: 2.4 grams.
Protein: 6.5 grams.
How to Make Peanut Butter Banana Pancakes
Now to the good part. While you can make these pancakes gluten free and dairy free (by substituting wheat flour for GF flour, and milk for an alternative like coconut milk), for convenience, this recipe is made with whole wheat flour.
Below you’ll find the important ingredients, prep time, and cooking time, as well as some handy top tips on how to achieve the perfect pancake.
Let’s flip some pancakes!
Everything You’ll Need
Here’s the equipment you’ll need for the peanut butter banana pancakes recipe:
- A regular pan or a non-stick one.
- Oil – regardless of the pan you are using, make sure you spray or wipe it with oil. Your pancake will stick and not flip, otherwise!
- Flat, thin spatula – Flipping is not as easy as it looks when you cook pancakes. Having a thin, flat, and sturdy spatula will make theprocess much easier.
Now for the ingredients:
- Eggs
- Coconut oil
- Coconut sugar
- Almond milk
- Banana
- Vanilla extract
- Creamy peanut butter
- Whole wheat flour
- Salt
- Baking powder
The Method
Ready to get your flip on?
- Heat your pan on medium/low heat. Anything too hot will cook your pancakes too quickly.
- Whisk the flour, baking powder, salt, and coconut sugar together in a mixing bowl. Then, in a separate medium bowl, add the almond milk, peanut butter, banana, egg, and coconut oil. Pour this into the flour mixture and whisk until everything is properly mixed.
- Use a 1/4 cup scoop to transfer the pancake batter into the non-stick pan. Use your spatula to make sure that the batter is spread evenly in a circle.
- Let the pancake cook until little bubbles start forming in the batter.
- Use your spatula to scoop up the pancake from the bottom and flip so it can cook on the other side.
- Leave the pancake to cook for a further 2 to 3 minutes until it’s golden brown before removing it from the pan.
- Voilà! You’ve got some delicious pancakes ready to eat!
(Once you serve up your pancakes, you can go all out on your toppings.)
Some favorites include:
- Maple syrup
- Brown sugar
- Chocolate chips
- Strawberries
- Raspberries
- Granola
- Greek yogurt
- More peanut butter!
The Type of Peanut Butter You Use is Important!
The key to the perfect peanut butter banana pancakes is the peanut butter you use. You want to make sure you are a using creamy one over crunchy peanut butter due to the consistency being easier to handle.
However, you can still use a less creamy one – just make sure you add more almond milk to the pancake batter.
Frozen Bananas or Fresh?
When making pancakes, it’s recommended you use fresh, mashed banana. This is because frozen ones can hold excess liquid in comparison to ripe bananas which can compromise the consistency of the batter.
If you only have frozen bananas, make sure you let them completely thaw before adding them to the mixture, ensuring you remove the liquid from the bowl where they were defrosting. Then, mash the banana, making sure you measure the ratio of batter to banana.
What is the Secret to a Fluffy Pancake?
The secret to a fluffy pancake is ALL about the eggs. If you want thick, fluffy results, be sure to separate the egg yolks from the egg whites. Like normal, put the yolks in the bowl with the wet ingredients. Then, beat the egg whites on their own in a separate bowl at a medium speed for around 3 minutes.
How to Freeze Leftover Pancakes
If you want to make a batch and meal prep for the week, it’s really easy to do with peanut butter banana pancakes:
- Make a double batch of these pancakes.
- Let them completely cool before wrapping a single serving in a plastic wrap inside an airtight container, making sure you mark the box with the date you made them.
- Place them in the freezer.
- During busy mornings when you don’t have time to prepare the usual breakfast cuisine banquet, take a serving of pancakes out of the freezer and put them in the toaster. Toast until the pancake is thawed all the way through and the exterior is golden brown.
- Enjoy!
Enjoy and Repeat!
There’s no doubt you’ll be making this easy recipe again once you’ve tasted them! (Favorite pancake flavor: Activated.) So, follow the cooking instructions, and enjoy these peanut butter banana pancakes for years to come!