Vegan Peanut Butter Banana Pancakes
These vegan peanut butter banana pancakes with strawberries are inspired by a PB & J sandwich! Serve these up topped with sliced strawberries and banana, a dollop of peanut butter and drizzle of pure maple syrup.
Originally Posted: April 4, 2014 | Updated: June 2, 2019
Peanut Butter Pancake Tips
Vegan pancakes are such a breeze, you’ll be surprised how easy it is to make pancakes without oil, eggs or dairy. Here are a few tips for banana pancake success:
- Use drippy natural peanut butter. A nice, creamy natural peanut butter will mix in easily. Now, if you’d like to reduce the fat in this recipe, you can mix up some powdered peanut butter and use that.
- Don’t over mix the batter. The secret to fluffy pancakes is a slightly lumpy batter. Gently mix the wet and dry ingredients together until all the flour is “just mixed” in.
- Let the batter rest. I find that letting the mixed batter rest for 5-10 minutes results in fluffier pancakes!
- Pre-heat the pan. While the batter sits, get your pan heated over medium heat so it’s ready to go.
- Flip when you see bubbles and dry edges. When you see a few bubbles in the centre of the pancakes and the edges are starting to look dry and cooked, go ahead and flip! Once you flip, they should only need 1-2 more minutes to cook through.
Pancake Topping Ideas
Besides pure maple syrup, here are some fun ideas for topping your pb pancakes:
- Fresh fruit. Try raspberries, strawberries, banana or diced apple
- Berry sauce. Heat up frozen berries stovetop to make a quick berry sauce, add a bit of maple syrup for sweetness, if you like.
- Chia seed jam. I love using my 10-minute chia seed jam for pancakes!
- Date caramel. Make a quick date caramel sauce by soaking fresh dates in hot water for 15 minutes then blending with a little water or coconut milk. I like to add a pinch of sea salt and some vanilla.
- Any nut or seed butter. A drizzle or spoonful of your favourite nut or seed butter is always a welcome pancake addition. Try tahini, sunflower seed butter or almond butter.
- Tahini caramel. Mix 1 tbsp of tahini with 1 tbsp of maple syrup and a bit of water to make a delicious tahini caramel sauce.
- Sautéed apples. Sautéed apples take minutes to make stovetop. Just heat diced apples in a pan with a pinch of cinnamon and either water or coconut oil until softened. Get a full how-to here.
- Vegan chocolate sauce. Use this simple vegan chocolate sauce made from almond milk, cocoa powder, nut butter and maple syrup.
Peanut Butter Banana Pancakes Recipe
This recipe is easy to make with basic, everyday ingredients and can be ready in about 10 minutes. Enjoy these pancakes for two as as a lovely Sunday morning treat. They’re best served piled high with extra berries, banana and drizzled with maple syrup.
This recipe is adapted from my Fluffy Vegan Whole Wheat Pancakes, another one of my favourites!
PrintPeanut Butter Banana Pancakes
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Prep Time: 10 mins
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Cook Time: 10 mins
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Total Time: 20 minutes
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Yield: 2–3 1x
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Category: Breakfast
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Method: Stovetop
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Cuisine: Vegan
These PB pancakes are like a peanut butter and jelly sandwich with banana! Pile them high and top with extra strawberries, banana and maple syrup for a delicious breakfast the whole family will love! No oil or refined sugar needed!
Ingredients
- 1 ripe banana, mashed
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup almond milk
- 1 tbsp maple syrup (or more to taste)
- 3 tbsp natural peanut butter
- 1 cup diced strawberries
Instructions
- In a bowl, mash the banana with a fork until you have a paste. Add the maple syrup, peanut butter and milk and whisk to combine.
- In a separate bowl mix the baking powder, salt, cinnamon and flour, then add that to the wet ingredients and gently fold together until “just mixed.”
- Let the batter rest for 5-10 minutes. If it’s too thick, you can add a little extra almond milk. Heat a non-stick pan over medium heat. Lightly oil the pan or use a little non-stick cooking spray.
- Scoop 1/4-1/2 cup portions into a the pan.
- Evenly add a few spoonfuls of diced strawberries to each pancake.
- Once there are a few bubbles in the middle of each pancake and the edges are starting to look dry and cooked, flip and cook for another minute or two.
- Makes 6 large pancakes.
Notes
Peanut butter can be substituted with almond butter or sunflower seed butter.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 489
- Sugar: 19 g
- Fat: 16 g
- Carbohydrates: 85 g
- Fiber: 11 g
- Protein: 15 g
Keywords: peanut butter pancakes, oil-free, vegan peanut butter pancakes, refined sugar-free
More Vegan Pancake Recipes
Loving these peanut butter pancakes? You’ve got to try these too:
Can I store any leftover batter? I mean, I’m sure it stores well in the fridge but how long? Thank you! I’m transitioning to a more plant-based lifestyle and I’m having a lot of difficulty finding foods that I like.
It would be ok for a day or two but will get very thick. I would recommend cooking all of it then freezing any extra pancakes or storing in the fridge for up to 5 days. Reheat in toaster or oven.
This is my favourite breakfast recipe now!
Even though I am vegetarian, not vegan, I am trying to reduce the amount of dairy and eggs in my diet and breakfast always seemed challenging, as majority of my favourite recipes include dairy or eggs. I’m so happy I found this blog, as you have so many great recipes!
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Thanks! Glad you enjoyed these and I hope you have fun trying some more.
After a year of extremely disappointing vegan pancake recipes, I had just about given up on delicious and healthy vegan pancakes! But this recipe restored my faith!! It’s absolutely delicious and I will be making it over and over again. Thank you!!!
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I made these but subbed a toffee peanut butter and omitted the strawberries. Unbelievably yummy!!! I am going to continue to use the basic recipe but try it with different nut butters.
Oh that sounds amazing!! Enjoy experimenting with the recipe!
These were delicious! I used blueberries and omitted the syrup (until serving). Made 8 nice sized pancakes for me and the hubby. I’m vegan, he’s not; all of the pancakes are gone, lol! The best part was I already had every ingredient in my pantry. Next time I will use another tbsp or so of peanut butter.
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Made these today and they were delicious!!!
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Those pancakes look delicious – I would never have thought of making a pancake without eggs. I am not a vegan but would happily eat one of these.
These pancakes look amazing! I love making homemade pancakes with natural ingredients. The recipe I typically use is slightly different, but I am definitely going to try yours! Here is the recipe I use if you want to try it!
Ingredients:
– 1/4 cup of oats
– 1/3 cup of egg whites
– 1/2 banana
– 1/4 tsp of cinnamon
– 1 tsp of vanilla extract
– Handful of sliced almonds
– Blueberries or small cut up pieces of an apple
Directions:
1. Mash the banana
2. Mix in all the other ingredients
3. Put the batter on pan and cook both sides
4. Instead of sugary syrup, add a little plain or vanilla Greek yogurt on top
5. Enjoy your tasty breakfast!
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Can’t wait to try!! Looks so yummy!
PB+banana+strawberry= the bomb dot com. Seriously love that combo. With pancakes they must be heaven.
Yum! Love the shot of the maple syrup being all drippy and seductive 😉