Print Recipe

Vegan Peanut Butter Banana Pancakes

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: banana, pancake, peanut butter, whole wheat
Servings: 4
Author: Hayden Peddle


  • 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!


I cannot stress this enough, SALT and OIL are OPTIONAL When I make these for myself I never include salt and oil. I even skip out of the syrup too. I only add oil to get more of a “fluffy” pancake. Its not overly necessary and you can even substitute it for coconut oil, or even peanut butter!