This time of year, now that the snow is starting to melt, my husband and I start to hike most weekends. We are very lucky here in Vancouver with countless beautiful hikes less than an hour from downtown. There are so many mountains to climb, lakes to circle and waterfalls to scramble towards, you could hike for years without covering it all. After this mornings hike with the dogs, these vegan peanut butter banana pancakes were the perfect way to re-fuel.
I’ve been feeling really good since I reduced the amount of grains in my diet, however, that doesn’t mean I’m never going to eat pancakes again. I don’t know about you but I’m not interested in a world without pancakes. I did attempt one vegan paleo pancake recipe, but it didn’t come out very well. Pancakes without eggs or grains is no easy feat, so if you have a good recipe for that, please let me know!
I’ve experimented a few times with vegan coconut flour pancakes but I haven’t found a way to make it work and I don’t know if I can take another pancake failure! It’s just so sad!
PB & J Pancakes
You may or may not think it’s a little strange to combine peanut butter, banana and strawberry but my inspiration was the classic PB & J sandwiches with sliced banana. I also love adding peanut butter to strawberry banana smoothies. What do you think about this flavour combo? Weird or delicious??
Vegan Peanut Butter Banana Pancakes
These vegan peanut butter banana pancakes basically taste like a peanut butter and jelly sandwich in pancake form. They’re really easy to make with basic, everyday ingredients and can be ready in minutes. This recipe is adapted from my Fluffy Vegan Whole Wheat Pancakes, another one of my favourites!Print
- 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
- 3 tbsp natural peanut butter
- 1 cup diced strawberries
- In a bowl, mash the banana with a fork.
- Add the flour, baking powder, salt, milk, maple syrup and peanut butter.
- Mix until “just mixed” and let sit for 5-10 minutes. If it’s too thick, add a little extra almond milk.
- Scoop 1/4-1/2 cup portions into a lightly oiled pan over medium heat.
- Add a few spoonfuls of diced strawberries to each pancake.
- Once there are a few bubbles in the middle of each pancake, flip and cook for a few more minutes.
- Makes 6 large pancakes.