Gluten-Free Peanut Butter Pancakes

These naturally gluten-free and protein-packed peanut butter banana pancakes are not only delicious but also a wholesome way to fuel your mornings.

Course Breakfast

Cuisine American

Keyword bananas, dairy-free pancakes,, gluten-free banana pancakes, peanut butter, peanut butter banana pancakes

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 271kcal

In a large bowl, mash the banana as much as possible before comgining the eggs, vanilla, and peanut butter. Mix until moslty smooth.
Add in the remaining ingredients and stir until everything is coated.
Spray a medium pan with nonstick spray and heat over to medium heat.
Portion out the batter into six pancakes.
Cook for 6-10 minutes or until edges are slightly brown and pancakes are mostly firm.
Flip and cook another 5-6 minutes until fully cooked through.
Plate the pancakes and top them with your favorites!

The more you mash the bananas, the smoother your peanut butter pancakes will.

The nutrition is based on 3 pancakes being one serving.

Do not flip the pancakes before they're ready. If you cook them in batches, you'll need to re-spray your pan.

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.

Store leftovers in an airtight container in the fridge for 3-4 days.

Reheat them in a pan on low, in the oven on warm or low, or in the toaster briefly.