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stack of peanut butter pancakes with blueberries on blue plate

Vegan banana and peanut butter pancakes

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.
Course Breakfast
Cuisine British
Keyword peanut butter pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 193kcal
Author Cook Veggielicious


  • 220 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  peanut butter
  • large banana


  • 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.


NB: nutritional information is approximate and is intended as a guide.


Calories: 193kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 167mg | Fiber: 2g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg