If there are two flavors that belong together, it would have to be peanut butter and banana, and these Peanut Butter Banana Pancakes definitely pack that flavor combo. By simply using eggs, banana, and powdered peanut butter, you’ll end up with a gluten-free breakfast full of protein.
For my Peanut Butter and Banana Pancakes, I made them a little different than your typical flat pancake. I used a Danish Pancake Pan, also known as an an Ebelskiver, to give them this petite and plump shape. I’ve found that it’s actually easier, and more fun, to flip pancakes in this pan than a traditional pancake on a griddle. You can even use the pan for savory foods, like these Protein Quinoa Bites.
Another reason why my Peanut Butter and Banana Pancakes are unique is because I didn’t use any flour, making this a great gluten-free option. To give it a similar texture as pancakes, I used a combination of eggs and smashed banana, which not only serves as a binder, but also gives that delicious banana flavor. For the peanut butter flavor, instead of regular peanut butter, which would make it very difficult to mix, I used powdered peanut butter from PBfit. This makes it so much easier to incorporate peanut butter into the mix. Once you make pancakes like this, you may never go back to flat again!
- 2 eggs
- 1 banana
- ½ cup powdered peanut butter (I used PBfit)
- 1 tbsp. coconut oil
- In a large bowl mash banana with a fork.
- Whisk in two eggs.
- Mix in powdered peanut butter.
- Heat Danish Pan also known as Ebelskiver to medium heat and brush each crevice with coconut oil.
- Pour 1½oz of pancake mix into each.
- About 1½ minutes in with a spoon turn pancake by half so it's like a moon shape.
- Then 1 minute in turn pancake until completely folded over and forms a round shape.
- Serve with warm maple syrup.