I made these easy breakfast pancakes yesterday and loved them so much that I decided to share. You could call these a different take on the two ingredient banana-egg pancakes that are making the rounds. I usually have those with some cinnamon mixed in. I may even add raisins or blueberries to the mixture and I also have these with some warmed up fruit on the side and a drizzle of honey on top. I had never tried them with peanut butter, flax seeds and oats before though. The result? A surprisingly fluffy and textured pancake that has all the nutrients you need for a good breakfast.
Peanut butter banana pancakes
Now I’m not a nutritionist, but as far as I know, if you follow the recipe below, you will have yourself a breakfast which includes the following:
- banana (carbs, fiber, Vitamins C & B6)
- eggs (protein)
- flax seeds & oats (fiber)
- peanut butter (iron & healthy fats)
- coconut oil (healthy fats)
In other words: a little bit of everything you need to get your body going in the morning. And more importantly: there are no added sugars if you make sure your peanut butter is unsweetened. If your banana is ripe enough it will provide you with enough sweetness.
Makes 6 small pancakes, serves 1.
– medium mixing bowl
– a whisk or a hand blender
– frying pan
1 very ripe banana (I usually use a banana that’s I’ve had for a week)
2 medium sized eggs
1.5 tablespoons peanut butter
2 tablespoons flaxseeds (broken)
3 tablespoons oats (organic)
2 – 3 teaspoons of extra virgin coconut oil
- Break the banana into bits and put into bowl. Add both eggs.
- Whisk or blend until a foamy, frothy mixture forms
- Add rest of ingredients
- Whisk or blend again
- Fry in a hot pan in 1 teaspoon of coconut oil
As I said in the intro, these pancakes were so fluffy and much denser than when you make them with just banana & eggs. They don’t taste too peanut buttery. It is just enough to provide some extra flavor and provide some fluff. The flax seeds and oats give the density and texture you need to make proper pancakes.
* A hand blender is quicker and easier. It also blends the ingredients together a bit better I find.
** You can also just blend 1 banana with 2 eggs, but that can be tricky. If your banana is too small or your eggs too big the consistency of your pancakes may be a bit runny and it will be difficult to turn over.
*** Make the pancakes in installments. My pan is big enough to make two small pancakes side by side at a time.
**** Keep an eye on your pan: the pancakes blacken quickly and the tops will still be runny when you have to turn them over.