Naturally gluten free, these whole grain peanut butter banana pancakes are filled with protein-rich Greek yogurt to give you lasting energy.
I’m not sure if you noticed but I’m mildly obsessed with peanut butter and banana. I can’t resist the salty, nutty, sweet and satisfying combination of these two energy-packed super foods. It’s my favorite way to flavor smoothies, refrigerator oatmeal and now, PANCAKES!
Forget high priced muscle protein drinks and energy bars, just grab a banana and a spoonful of peanut butter before your workout and you will get all the healthy carbs, protein and fat your body needs. On days that I’m able to workout mid-morning, these Peanut Butter Banana Greek Yogurt Pancakes are my fuel-packed breakfast of choice.
Whole grain, protein-rich and naturally gluten free, these pancakes are full of flavor and a nice change from cold cereal or smoothies. I prefer unsweetened Greek yogurt but you could use any flavor including vanilla or even blueberry. My toddler likes them drizzled with a little pure maple syrup but if you are using ripe bananas they will be sweet enough on their own.
Your fork is waiting.
- Place all ingredients in a blender and pulse until smooth, scraping down sides with a rubber spatula if necessary.
- Heat a non-stick skillet over medium heat and spray with cooking spray. Pour batter on heated skillet, about ¼ cup at a time, and cook until bubbles begin to form.
- Flip pancakes and brown on second side. Continue until all batter is gone.
- Serve with banana slices and maple syrup if you wish although they are delicious plain.