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.

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.

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.

Peanut Butter Banana Greek Yogurt Pancakes

5 stars from 1 vote

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

REVIEW PRINT

Servings: 2

Ingredients

 

1/2x1x2x

• 1 banana
• 1 egg
• ½ cup plain Greek yogurt
• ⅓ 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

Instructions

 

• 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.

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Nutrition

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

Related Recipes:

• Peanut Butter Banana Greek Yogurt Bowl
• Chocolate Banana Greek Yogurt Pancakes
• Peanut Butter and Jelly Pancakes
• Chocolate Peanut Butter Oatmeal
• Blueberry Banana Ricotta Pancakes
• Low Carb Chocolate Peanut Butter Smoothie

DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!