100% whole wheat and naturally sweetened this Vegan Peanut Butter Banana Pancakes is both healthy and delicious.
When I was really into gaining muscle mass I remember watching body builders eating tons of peanut butter, bananas, and even pancakes. Being a overweight guy at the time I thought to myself ”I will never eat those things! Too many carbs! What about all the calories in the peanutbuter!?”
A lot has changed since then. I no longer fear. carbs like I used to, and I am now addicted to anything with bananas and peanut butter.
I don’t have to fear this pancake recipe because I have stripped it of anything considered bad for us. This recipe can be made with whole wheat flour, or spelt flour if you’d like. It has no refined sugar, and no oil. Yet the pancakes are light and fluffy! It originally comes from my Healthy Whole Wheat Vegan Pancake recipe.
I created this recipe because froed bananas are one of my favorite deserts. I only ever get it when I’m at a sushi restaurant, so I thought why not incorporate it into my breakfast!?
This whole wheat pancake recipe is stuffed with slices of bananas that get Nice and crispy when cooked. It also has peanut butter incorporated right into the pancake leaving warm gooey peanut butter filling.
I personally top these pancakes with even more peanut butter and bananas, simply because the bananas are sweet enough on their own. Therefore no maple syrup needed!
This recipe is great for bodybuilders, athletes, and people who are kids at heart.
Vegan Peanut Butter Banana Pancakes
- 1 1/4 cups whole wheat flour
- 2 tbsp maple syrup
- 2 tbsp baking powder
- 1 – 1 1/12 cups water Depending on how thick you like your pancakes
- 1 tbsp vegetable oil OPTIONAL
- 1/4 tsp salt OPTIONAL
- 2 tbs peanut butter
- 1 medium Banana
- In a medium-size bowl whisk together the flour, baking powder and salt.
- Pour in the oil, water, and maple syrup. Whisk until no lumps are present.
- Heat a large non-stick frying pan to 375f (medium-low)
- Grab a ziplock bag and cut a small hole in one of the corners. fill the bag with the peanut butter. Also, cut your banana into 1/4″ thick slices.
- Pour 1/4 cup of batter onto the frying pan, using your ziplock piping bag, swirl peanut butter onto the top of the pancake, then add slices of bananas.
- Flip the pancake once bubbles around the edge begin to pop. Allow the banana side to cook long enough that the bananas begin to caramelize (brown) and the pancake is cooked all the way through.
- Top with Maple Syrup, additional peanut butter and bananas. Serve immediately!