Peanut Butter Banana Pancakes
Pancakes that are packed full of good nutritious ingredients. A great source of protein and fiber to get your day started.
These delicious pancakes are made with oat flour instead of all purpose flour making them a great gluten free option. The addition of peanut butter and eggs make them a great source of protein. There is no added sugar nor do they need any syrup for dipping. They are also a great finger food for little ones! They are delicious and easy to make!
- 2 Medium bananas (very ripe)
- 3 tbsp peanut butter (creamy)
- 2 Large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup oat flour (you may need more depending on the size of your bananas)
- 1 tbsp coconut oil
In a medium bowl, mash together the bananas and peanut butter. Making sure to get the bananas mashed up real good.
Now add in the eggs, vanilla and baking powder, mix until fully incorporated.
Next mix in the oat flour. Adding enough to reach pancake batter consistency.
Preheat a cast iron pan, or any nonstick pan, over medium heat. Add in the coconut oil and begin dropping your pancake batter into the pan making the pancakes as big as you like.
Cook each pancake for 2 to 3 minutes on each side, flipping once the pancake doesn't look as wet. Enjoy!
You may need more oat flour than what the recipe calls for. Add enough to get the consistency of a regular pancake batter.
These are a great option for the freezer. After cooking lay them out on a baking sheet so that they are not touching and place them in the freezer for a few hours. Once they are frozen put then in a freezer bag/container and keep them in the freezer.
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