Made with eight simple ingredients these peanut butter banana pancakes are the perfect way to indulge at breakfast! Naturally sweetened with bananas and made with almond flour these gluten-free pancakes can also be frozen!
Deliciously soft, they make a tasty breakfast or easy, celebratory brunch. You can even make them into Easter bunny pancakes for a spring treat!
As a busy mom having healthy breakfasts ready to go is crucial (which is why make-ahead breakfast ideas help!). However, sometimes we want something a little more classic.
And these peanut butter banana pancakes fit both!
They're easy to make, they can be reheated for busy mornings but they're decadent enough for a brunch recipe.
Top them with your favorites and enjoy!
Why You'll Love This Recipe
- Allergy-friendly: these gluten-free pancakes are dairy-free, gluten-free, and paleo.
- Easy to make: all you need is a few pantry staples to whip these up.
- Healthy: they're the perfect balance of indulgence but with some actual fuel in them.
Ingredients You'll Need
If you have a well-stocked gluten-free pantry food staples, you'll probably have all the things you need to make these peanut butter pancakes!
Bananas: the riper the better! The riper the bananas the sweeter your pancakes will be.
Egg: eggs are what help hold the pancakes together and give them a fluffy texture.
Almond flour: keeping the banana pancakes gluten-free and light. Make sure you use almond flour and not almond meal (learn the difference between almond flour and ground almonds).
Creamy peanut butter: make sure to use fresh peanut so that it mixes easier. Though you can use crunchy peanut butter if you wish, smooth peanut butter will be best for topping.
Baking powder: allows the peanut butter banana pancakes to rise a little bit.
Cinnamon: though it seems small, it gives the peanut butter pancakes a great flavor and makes the house smell amazing at the same time!
Almond milk: any non-dairy milk will work. We use a lot of creamy dreamy hemp milk!
Want to increase your protein intake? Serve the pancakes with a side of this smoked breakfast sausage!
Step By Step Photos
Step 3: Mix until everything is wet.
Step 4: Portion into a greased pan, cover and cook.
Step 5: Flip when ready and keep cooking for a few more minutes.
Step 6: serve topped with maple syrup and peanut butter.
Freezing The Peanut Butter Banana Pancake
If ever there was a mom hack it would be having make-ahead breakfasts on hand (here's our favorite make-ahead breakfast options). It makes busy mornings far easier!
If you make a big batch, freeze them between pieces of parchment paper (so they don't stick together) and then pop them in the microwave or the oven on low in the morning. I've actually popped them in the toaster to reheat them too.
Important Teaching Tips
You'll notice in the photos that the peanut butter banana pancakes are pretty circular. And in the video, I use a mold. I am obsessed with these circular egg and pancake molds.
Not only do they make the pancakes look better and more uniform but they help to portion out the batter so everything cooks evenly too! They're one of my favorite kitchen tools. Not necessary but still freaking awesome.
Cook the pancakes "low and slow". Meaning, keep the heat on the pan at low to medium (not higher) and let them cook for longer than you think.
Know that in the video I flatten the pancakes out, you won't need to do this as the recipe has been adjuted.
These peanut butter pancakes are not as chewy or similar to boxed pancakes as these raspberry buckwheat pancakes but they do hold together nicel.
Topping The Pancakes
When it comes to the peanut butter banana pancakes, topping them is up to you! For a quick and easy breakfast maple syrup works, but some other great options are below. personally, my all-time favorite is a homemade honey peanut butter to really take it home.
- Dairy-free Chocolate ganache
- Fresh fruit
- Homemade caramel sauce with coconut milk
- Chocolate chips
Making Them Into Easter Bunny Pancakes
These gluten-free peanut butter pancakes are the perfect base for something like bunny pancakes!
Kiddos love the classic peanut butter flavor.
To make them into an Easter breakfast, you'll need the following ingredients in addition to the recipe:
- 2 banana
- 6 strawberries
- 3 blackberries
How to assemble them:
Cook the gluten-free pancakes as listed below. Slice your bananas in half and then lengthwise (these are the ears).
Slice the strawberries in half lengthwise twice and then one of the berries into smaller triangles for the eyes. Slide the blackberries into circles.
Assemble and top with maple syrup or drizzled peanut butter for bunny pancakes!
Frequently Asked Questions About Peanut Butter Banana Pancakes
Banana pancakes, like any other need to have a specific ratio of flour or "binder" to the liquid ingredients otherwise they will fall apart. Likewise, if the mashed bananas have large chunks, they're more likely to fall apart.
The best way to cook peanut butter banana pancakes is to grease a pan with non-stick avocado oil spray.
Other Healthy Recipes You'll Love
- 4 ingredient protein pancakes
- Keto chocolate pancakes
- Chocolate chip protein pancakes
- Protein granola
- Chocolate protein fluff
- Flourless peanut butter protein muffins
- Make-ahead breakfast recipes
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Fudgy protein brownies
- Chocolate chip granola bars
- Yogurt protein pancakes
- Energizing protein bar
- Healthy breakfast recipes
- High protein snack recipes
Gluten-Free Peanut Butter Pancakes
Video
Equipment
- Pancake mold
Ingredients
- 1 banana mashed
- 2 eggs
- ⅛ cup almond milk
- ¾ cup almond meal
- ½ teaspoon Cinnamon
- 2 tablespoons peanut butter separated
- ½ teaspoon Vanilla extract
- ½ teaspoon baking powder
- maple syrup for topping
- Coconut oil non stick spray
Instructions
- In a large bowl, combine the almond flour, cinnamon, and baking powder.
- In the bowl with the mashed banana, whisk in the egg, vanilla, and one part of the peanut butter.
- Mix until combined.
- Spray a medium pan with nonstick spray and heat over low to medium heat.
- Portion out the batter into six pancakes. Cover the pan.
- Cook for 6-10 minutes or until edges are slightly brown and pancakes are mostly firm.
- Flip and cook another 5-6 minutes covered.
- Top with maple syrup and remaining peanut butter.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Glenda says
It's much easier to make myself eat in the mornings when breakfast tastes this good! Peanut butter and banana are a classically perfect combination. Love! Love! Love!
fitasamamabear says
Haha yes! And a classic flavor combo never hurts!
Shari Lynne says
Yum! Breakfast is one our favorite meals around here even for dinner! Going to try this topping...looks deelish!
fitasamamabear says
Same here! And pancakes are ALWAYS a win lol
jennifer says
oh so yummy! these look so good and I have been in a peanut butter and banana mood lately!
fitasamamabear says
It's pretty much the best combo ever 😀
linda spiker says
LOVE! Yay for PB and bananas!
fitasamamabear says
haha yes!
Raia Todd says
Oooh! I love that these are grain-free, too! Gonna have to give them a try for breakfast. 🙂 Thanks!
fitasamamabear says
Dooo it- then let me know what you think!
Julia says
These look really yummy! Can't go wrong with peanut butter and bananas together!! 🙂
fitasamamabear says
Right!? Best combo ever.
Melissa @Real Nutritious Living says
I bet these would freeze up well. Great recipe and idea here Shelby!
fitasamamabear says
That they do! We always have pancakes in the freezer- makes life easy lol