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Peanut Butter Banana Greek Yogurt Pancakes

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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 BowlI’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.

PB Banana Greek Yogurt Pancakes - The Lemon BowlWhole 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.

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PB Banana Greek Yogurt Pancakes - The Lemon Bowl
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Peanut Butter Banana Greek Yogurt Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Naturally gluten free, these whole grain peanut butter banana pancakes are filled with protein-rich Greek yogurt to give you lasting energy.
Course: Breakfast
Servings: 2
Calories: 214 kcal
Author: Liz DellaCroce
Ingredients
  • 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
US Measurements - Convert to Metric
Instructions
  1. Place all ingredients in a blender and pulse until smooth, scraping down sides with a rubber spatula if necessary.
  2. 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.
  3. Flip pancakes and brown on second side. Continue until all batter is gone.
  4. Serve with banana slices and maple syrup if you wish although they are delicious plain.
Nutrition Facts
Peanut Butter Banana Greek Yogurt Pancakes
Amount Per Serving
Calories 214 Calories from Fat 49
% Daily Value*
Total Fat 5.4g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 4.4g
Cholesterol 108mg 36%
Sodium 346mg 14%
Total Carbohydrates 30.4g 10%
Dietary Fiber 5.6g 22%
Sugars 10.4g
Protein 13.6g 27%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. This recipe looks yummy! I keep trying to pin it, but keep getting this message: “We’re having some trouble talking to cdn4.thelemonbowl.com. Please try again later!” I have been coming back and trying for awhile now. Any suggestions?

    Reply

      • 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.

        Reply

  12. I LOVE these Liz! Pancakes are my favorite and the pb, banana and greek yogurt combo is to die for. :)

    Reply

  14. I am officially intrigued by these pancakes. I’ve ground up oats to use in baking recipes plenty of times, but haven’t thought to use them as the main ingredient in pancakes.

    Reply

  18. 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.

    Reply

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