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 456kcal

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.

Note: The nutritional breakdown does not include any maple syrup or extra toppings.

All of these health-boosting ingredients can be found on my pantry page with a list of my favorite brands!

Don't omit the baking powder as it does help fluff them up!

The pancakes hold together well but they are delicate so take care with them!

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 adjusted.

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 toasted briefly.