These peanut butter banana pancakes taste like a PB & J sandwich! Pile them high and top with extra strawberries, banana and maple syrup for a delicious breakfast the whole family will love.
- 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.
- Add the flour, baking powder, salt and cinnamon. While the flour is sitting on top of the wet ingredients, lightly mix the baking powder, salt and cinnamon into the flour to help distribute it before folding the dry ingredients into the wet ingredients underneath.
- Mix until you have a fully combined but slightly lumpy batter, then stop mixing it. Let the batter rest for 5-10 minutes.
- Heat a non-stick pan over medium heat. Lightly oil the pan or use a little non-stick cooking spray, if needed.
- Scoop approximately 1/4 cup portions of the batter into the pan.
- Evenly add a few spoonfuls of diced strawberries or other berries 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.
Peanut butter can be substituted with almond butter or sunflower seed butter.
The whole recipe is meant to serve 2 people. The amount of pancakes you get will depend on how big you make them but you should get around 6-7 large pancakes.
For peanut butter chocolate chip pancakes, instead of berries sprinkle a few chocolate chips onto each pancake (or use both!) or mix about 1/2 cup chocolate chips into the batter. Otherwise, any berry like blueberries, strawberries or raspberries work or you can try swirling this chia seed berry jam into the batter or using as a topping.
- 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, peanut butter banana pancakes