Healthy breakfast recipes are hard to find.
It’s rare to find a breakfast recipe that’s not loaded with sugar.
That’s why we love this simple recipe.
These peanut butter banana pancakes have zero sugar, zero grains, and are as low carb as you’ll ever find in pancakes.
And they taste great, even without maple syrup, whipped cream or jam.
So if you’re looking for a great way to start your day (or snacks on the go) you’ll love these quick and easy peanut butter banana pancakes.
Here’s what we used for this batch.
Looking for a great paleo or whole30 breakfast recipe? Just swap out the peanut butter for almond butter.
Be sure to check the label for the actual ingredients on almond butter or peanut butter. 99% of the brands you’ll find in stores have added sugar. But if you look hard enough you’ll find some that don’t.
For this recipe we’re using Smucker’s natural creamy peanut butter.
While these peanut butter banana pancakes are fast to make, they take some real attention to make sure they don’t burn.
Once you spoon the first few pancakes onto the hot skillet pay close attentions and when bubbles start to rise in the pancakes it’s time to flip them.
Shoot for a light to dark-brown color for each side of the pancake.
And if you want to save some for later, they freeze super well.
Just cut parchment paper into small squares and place in between every two pancakes.
This will keep them from freezing together and keep them fresh-tasting when you decide to thaw and eat them.
After they’re ready to go with parchment paper in between every two, put them into a ziplock bag and put in the freezer.
They make great snacks for later on. And if you have little ones at home, they’re perfect for grab-and-go snacks. Our one year old loves them and they’re a healthy alternative to the sugar-laden cereals and crackers sold in stores.
Peanut Butter Banana Pancakes
Ingredients
- 2 ripe bananas
- 2 eggs
- 3/4 cup natural, no-sugar-added peanut butter
- 1 tsp cinnamon
- 1/4 tsp allspice
- dash of nutmeg (if you want)
- dash of cloves (if you want)
- 1 tbsp of coconut oil (for the skillet)
Instructions
- Peel the bananas and crack two eggs into a mixing bowl. Mash the bananas and eggs with a "potato masher" or fork until they're mixed together in a semi-smooth consistency.
- Add peanut butter one spoonful at a time until the mixture thickens to the consistency of regular pancake batter, typically this will happen at 3/4 cups with this ratio.
- Next, add cinnamon, allspice, nutmeg, and cloves and mix in.
- Heat skillet on stovetop to medium heat, add spoonful of coconut oil to the pan and spread with a spatula. Spoon pancake mixture onto the skillet, keep pancakes to 3 inch circles for best results so they cook all the way through.
- When you see bubbles start to form on the surface of the pancakes it's time to flip. The second side should cook much faster than the first. Flip in 30 seconds to 1 minute to check, if you see a brown sear on the other side, they're ready to eat!
