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Peanut Butter Banana Pancakes

Peanut Butter Banana Pancakes
Rating Love38
Yields1 ServingDifficultyBeginnerPrep Time5 minsCook Time15 mins

Kickstart your morning with these protein-packed pancakes, a smart and scrumptious way to use up overripe bananas. Paired with a smooth peanut butter syrup, this simple recipe delivers a tasty and wholesome breakfast, ideal for a nourishing start to any day.
 

Pancakes:
 2 bananas⁠
 1 cup GF oats
 ¼ cup peanut butter powder
 2 tsp baking powder
 ½ tsp salt⁠
 1 tsp cinnamon⁠
 ¾ cup almond milk
 2 eggs⁠
Peanut Butter Syrup:⁠
 ¼ cup peanut butter powder⁠
 1 tbsp maple syrup⁠
 3-4 tbsp almond milk⁠
1

Prepare the Batter: In a blender, combine the bananas, gluten-free oats, peanut butter powder, vanilla protein powder, baking powder, salt, cinnamon, almond milk, and eggs. Blend for 30-45 seconds until smooth.

2

Cook the Pancakes: Heat a non-stick skillet over medium heat. Pour scoops of the batter onto the skillet, cooking for 2-3 minutes on each side or until golden and cooked through.

3

Make the Syrup: While pancakes cook, whisk together peanut butter powder, maple syrup, and almond milk in a bowl. Adjust the thickness by adding more almond milk if needed until you reach your desired consistency.

4

Serve: Plate your pancakes and drizzle with the homemade peanut butter syrup. Enjoy your delicious, protein-packed breakfast!

 

Credits:

A big shoutout to @diredelites for introducing us to the delicious and nutritious Peanut Butter Banana Pancakes recipe, highlighting the magic of combining flavor with health-conscious choices.

See more delicious recipes

Ingredients

Pancakes:
 2 bananas⁠
 1 cup GF oats
 ¼ cup peanut butter powder
 2 tsp baking powder
 ½ tsp salt⁠
 1 tsp cinnamon⁠
 ¾ cup almond milk
 2 eggs⁠
Peanut Butter Syrup:⁠
 ¼ cup peanut butter powder⁠
 1 tbsp maple syrup⁠
 3-4 tbsp almond milk⁠

Directions

1

Prepare the Batter: In a blender, combine the bananas, gluten-free oats, peanut butter powder, vanilla protein powder, baking powder, salt, cinnamon, almond milk, and eggs. Blend for 30-45 seconds until smooth.

2

Cook the Pancakes: Heat a non-stick skillet over medium heat. Pour scoops of the batter onto the skillet, cooking for 2-3 minutes on each side or until golden and cooked through.

3

Make the Syrup: While pancakes cook, whisk together peanut butter powder, maple syrup, and almond milk in a bowl. Adjust the thickness by adding more almond milk if needed until you reach your desired consistency.

4

Serve: Plate your pancakes and drizzle with the homemade peanut butter syrup. Enjoy your delicious, protein-packed breakfast!

Peanut Butter Banana Pancakes