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Last updated on February 16th, 2019

Gluten Free Peanut Butter Banana Pancakes

We have a pancake obsession in this house. Really and truly. I think we try new pancake recipes every other week at least and we have pancakes for breakfast twice a week! Which means I’ve come up with some pretty healthy pancake recipes (these low carb chocolate pancakes being one of our favorites!). and what better combination to indulge in than peanut butter banana pancakes?! With the ultimate perk being that they’re gluten free!

For both of my pregnancies, all I wanted to eat in the first trimester was peanut butter and banana. By itself, on toast, in wraps in smoothies (which is where this chocolate peanut butter bombs shake came from!). It truly didn’t matter what form is came in, that combo was just a necessity.

So basically, I wish I had thought up these peanut butter banana pancakes when I was pregnant with my second!

But that’s okay.. they’re here now 😀

These peanut butter pancakes are not only deliciously addictive but they’re also gluten free! I used almond meal as the base for these beauties which naturally eliminates gluten as the base as well as a lot of processed carbs.

Almond meal is one of my most used ingredients partially because it’s easy and I’ve become accustomed to cooking with it but also because it’s a healthy alternative to regular flour.

Almonds are high in a lot of nutrients but my favorite being calcium. Since we don’t drink a lot of milk in this house (though we do use greek yogurt occasionally) getting our calcium in from other sources is something I strive for.

On top of the calcium, almonds are a wonderful healthy fat. While I’m not a crazy advocate for the keto diet, I do find that my body responds really well to keeping a fairly high (healthy) fat intake. Since healthy fats like almonds, chia, flax and avocados are amazing for young kids (check out a few foods I think should be in all kids diets here) we tend to eat quite a bit of them.

Also, healthy fats taste yummy and make you want to eat everything. So win.

So these peanut butter banana pancakes are delicious and healthy 😀 They’re gluten free, dairy free and really and truly addictive. Having warmed peanut butter on top of pancakes and smothering them in maple syrup just makes your mouth water- no?

Another wonderful perk of these tasty pancakes is that they freeze well. Pancakes are one of my quick breakfast staples and these ones definitely fall into that list. I make up a big batch of them, freeze them and then pop them into the toasted oven in the morning while we get dressed. It makes morning parenting so much easier!

Side note: I’m mildly obsessed with circle pancakes molds. I wish I had a valid reason for this but it just kind of makes them fun and look halfway pretty. I have a stainless steel one but these silicone ones are on my grab list!

They’re super cute, no?

But back to the peanut butter banana pancakes. Make them. They’re delicious. 😉

Ingredients In The Peanut Butter Banana Pancakes

• 1 banana, mashed
• 1 egg
• 1/8 cup almond milk
• 3/4 cup almond meal
• 1/2 teaspoon Cinnamon
• 2 tablespoons peanut butter (separated)
• 1/2 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• maple syrup for topping
• Coconut oil non stick spray

Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping!

Kitchen Tools You May Like

• Pancake mold
• Mixing bowls
• Whisk

How To Make The Pancakes

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 wet into dry until mostly combined.

Add the almond milk and combine fully.

Spray a medium pan with non stick spray and heat over medium.

Portion out the batter into four pancakes.

Cook for 6 minutes or until edges are slightly brown and pancake is mostly firm.

Flip and cook another 2-3 minutes.

Top with maple syrup and remaining peanut butter.

Makes two servings.

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Peanut Butter Banana Pancakes

These peanut butter banana pancakes are both gluten and dairy free. They contain real food ingredients and are nothing short of addictive. Kids love them and they make a great healthy breakfast option!

Prep Time 21 hours 51 minutes

Cook Time 21 hours 51 minutes

Servings 2 servings

Author Fit as a Mama Bear

Ingredients

• 1 banana mashed
• 1 egg
• 1/8 cup almond milk
• 3/4 cup almond meal
• 1/2 teaspoon Cinnamon
• 2 tablespoons peanut butter separated
• 1/2 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• maple syrup for topping
• Coconut oil non stick spray

Instructions

1. In a large bowl, combine the almond flour, cinnamon and baking powder.
2. In the bowl with the mashed banana, whisk in the egg, vanilla and one part of the peanut butter.
3. Mix wet into dry until mostly combined.
4. Add the almond milk and combine fully.
5. Spray a medium pan with non stick spray and heat over medium.
6. Portion out the batter into four pancakes.
7. Cook for 6 minutes or until edges are slightly brown and pancake is mostly firm.
8. Flip and cook another 2-3 minutes.
9. Top with maple syrup and remaining peanut butter.

These peanut butter banana pancakes are nothing short of addictive. Thankfully, they gluten and dairy free, use real food ingredients and freeze well for later. Whip up a big batch on a lazy weekend morning and enjoy the decadent delicious taste of the peanut butter banana combo.