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.
- 1 banana
- 1 egg
- 1/2 cup plain Greek yogurt
- 1/3 cup oats
- 2 tablespoons PB2 Powder or natural peanut butter
- 1 tablespoon flax seed meal
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
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 1/4 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.