Fork sticking into a stack of vegan peanut butter banana pancakes with strawberries and peanut butter sauce.

Peanut Butter Banana Pancakes

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2-3 1x
  • Category: Breakfast
  • Method: Stovetop
  • 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!



  • 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


  1. 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.
  2. 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.”
  3. 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.
  4. Scoop 1/4-1/2 cup portions into a the pan.
  5. Evenly add a few spoonfuls of diced strawberries to each pancake.
  6. 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.
  7. Makes 6 large pancakes.


Peanut butter can be substituted with almond butter or sunflower seed butter.


  • 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