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Peanut Butter Banana Greek Yogurt Pancakes

    Naturally gluten free, these whole grain peanut butter banana pancakes are filled with protein-rich Greek yogurt to give you lasting energy.

    Peanut Butter Banana Greek Yogurt Pancakes - The Lemon Bowl

    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 superfoods. 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.

    PB Banana Greek Yogurt Pancakes - The Lemon Bowl

    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.

    PB Banana Greek Yogurt Pancakes - The Lemon Bowl

    Peanut Butter Banana Greek Yogurt Pancakes

    5 stars average
    Naturally gluten free, these whole grain peanut butter banana pancakes are filled with protein-rich Greek yogurt to give you lasting energy.
    PREP: 5 mins
    COOK: 10 mins
    TOTAL: 15 mins
    Servings: 2


    • 1 banana
    • 1 egg
    • ½ cup plain Greek yogurt
    • 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
    • ½ teaspoon nutmeg
    • ¼ 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.


    Calories: 214kcalCarbohydrates: 30.4gProtein: 13.6gFat: 5.4gSaturated Fat: 1gPolyunsaturated Fat: 4.4gTrans Fat: 0gCholesterol: 108mgSodium: 346mgFiber: 5.6gSugar: 10.4g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. This recipe looks yummy! I keep trying to pin it, but keep getting this message: “We’re having some trouble talking to Please try again later!” I have been coming back and trying for awhile now. Any suggestions?

        1. Thank you for following up on this. It did let me pin this time. Yay! But it didn’t go back to your page, just a blank one. I was able to use the arrow key at the top left of the screen to get back here though.

      1. We made these this morning but couldn’t get the middle done – is that how they’re supposed to be? Kinda gooey?

    2. These look marvelous, Liz! Thanks so much for sharing! I make Banana Poppy Seed Pancakes all the time, but haven’t ever thought to add peanut butter. I am definitely going to try this. By the way, PB2 is amazing stuff. Thanks again! I adore your site.

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