Is there anything that doesn't go well with peanut butter? These vegan peanut butter pancakes would suggest not. They are fluffy, filling and full of protein. More importantly though they are delicious.
Whether you're looking for a recipe to make for Shrove Tuesday (Pancake Day) or you're just a fan of pancakes all year round these vegan peanut butter pancakes are a great choice.
Using nut butter in pancakes
Nut butter, peanut, almond, cashew etc, works so well in pancakes. I don't really understand the science behind it but whenever I make nut butter pancakes they end up light and fluffy. As you'll know if you've made vegan pancakes before this can be hard to achieve without eggs.
Not only that but adding peanut butter to your pancakes adds a healthy, plant-based portion of protein to your breakfast.
What to serve with your peanut butter pancakes
In my opinion maple syrup and blueberries are the number one thing to serve with these peanut butter and banana pancakes.
If that doesn't float your boat then here are some more vegan pancake topping ideas:
- Raspberries
- Chocolate sauce
- Strawberries
- Mixed berry chia jam
- Sliced banana
- Blueberries
- Salted caramel sauce
- Chocolate chips
- Maple syrup
- Agave syrup
- Coconut yoghurt
More vegan pancake recipes
How to make vegan peanut butter and banana pancakes
These pancakes turn out best when made in a blender - this really helps the peanut butter to break down and mix with the other ingredients.
Pin vegan peanut butter pancakes for later
Vegan banana and peanut butter pancakes
Ingredients
- 220 g plain flour
- ½ tsp bicarbonate of soda
- ½ tbsp apple cider vinegar
- 300 ml oat milk
- 80 g peanut butter
- 1 large banana
Instructions
- Place all the ingredients into a blender and pulse on high speed until well combined.
- If you don't have a blender mash the banana well and whisk together with the pancake mix and milk before stirring in the peanut butter and beating until well combined. I would recommend using smooth peanut butter if you don't have a blender.
- Heat a little oil in a small frying pan over a low-medium heat.
- Spoon a little of the pancake batter into the pan and cook for several minutes before flipping with a spatula onto the other side.
- Cook the other side for a few minutes then remove and keep warm in a low oven.
- Repeat with the remaining batter.
If you like this you might also like these vegan pumpkin waffles.
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