Packed full of protein, these peanut butter pancakes are a delicious way to start your day. Suitable for vegans.
As soon as the weekend comes around I get to thinking about pancakes.
Mainly because that's all my kids can talk about. For them, it just wouldn't be the start of the weekend without a batch of pancakes.
There's often a lively debate about whether we should make crepes or American-style pancakes.
But my favourite is these peanut butter pancakes.
Made with vegan ingredients and packed full of protein, I hope you love these plant-based peanut butter pancakes.
Using nut butter in pancakes
Nut butter - whether it's peanut, almond or cashew - works so well in pancakes.
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.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make this recipe you will need:
- 220g plain flour
- ½ teaspoon bicarbonate of soda
- ½ tablespoon apple cider vinegar (white wine vinegar or lemon juice would also work)
- 300ml oat milk (or other plant-based milk)
- 80g peanut butter (I prefer unsweetened)
- 1 large banana
Equipment
You will need:
- Weighing scales - I prefer digital
- Blender - while these pancakes can be made without a blender you'll get best results if you use one
- Non-stick frying pan
- Spatula
Making blender pancakes
I often make my pancake batter in a blender. It makes sure it's completely smooth and gets rid of any lumps.
Using a blender works particularly well in this recipe.
The blender breaks down the peanut butter and the banana and makes a smooth batter for perfect pancakes.
However, if you don't have a blender don't worry. You can still make these pancakes - see the recipe card at the bottom of the post for more information.
Storing leftovers
If you have leftover pancakes allow them to cool and then store in an airtight container for 2-3 days in the fridge.
Reheating pancakes
You can reheat your leftover pancakes in a frying pan, in the microwave (they'll end up softer this way) or even in the toaster.
Freezing pancakes
To freeze leftover pancakes allow to cool completely then freeze on a board for an hour. After an hour remove them and transfer to a labelled freezer box or bag.
Alternatively you can place a sheet of non-stick baking paper between each pancake before freezing.
When ready to eat defrost thoroughly and reheat as above.
What to serve with your peanut butter pancakes
In my opinion maple syrup and blueberries are the best thing to serve with these pancakes.
Here are some other 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
Pin vegan peanut butter pancakes for later
How to make vegan peanut butter and banana pancakes
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
NB: 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.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan banana and peanut butter pancakes
Ingredients
- 220 g plain flour
- ½ teaspoon bicarbonate of soda
- ½ tablespoon apple cider vinegar or white wine vinegar or lemon juice
- 300 ml oat milk or other vegan 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.
Notes
Nutrition
If you like this you might also like these vegan pumpkin waffles.
HAVE YOU TRIED THIS RECIPE?
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