Decadent Peanut Butter Banana Pancakes

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!

As a Certified Nutrition Coach, 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.

Ingredients You'll Need

If you have a well-stocked gluten-free pantry, 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.

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!

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.

Freezing The Peanut Butter Banana Pancake

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