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Peanut Butter Oatmeal Banana Pancakes

Whole Wheat Banana Oatmeal Pancakes with Peanut Butter Maple Syrup

Print Recipe
Peanut Butter Oatmeal Banana Pancakes are a wholesome breakfast to start your day. Oats and whole wheat flour, mashed banana and a little brown sugar snuck into thick and fluffy pancakes. Served with extra bananas and walnuts drizzled with peanut butter maple syrup! This recipe yields 16 pancakes
(or 8 servings).
Course Breakfast & Brunch
Cuisine American
Keyword banana, breakfast, brunch, oatmeal, pancakes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8 servings
Calories 331
Author Laurie McNamara

Ingredients

FOR THE PANCAKES:

  • 1 cup old-fashioned rolled oats
  • 1 cup whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 medium banana mashed
  • 1 large egg
  • 2 tablespoons dark brown sugar
  • 2 cups whole milk
  • 3/4 teaspoon real vanilla extract
  • 2 tablespoons butter melted (plus more for serving)

FOR THE SYRUP:

  • 1/2 cup real maple syrup
  • 1/4 cup smooth peanut butter

Instructions

MAKE THE PANCAKES:

  • Place the oats into a mini food processor or blender. Blend until the texture of coarse flour.
  • In a large mixing bowl combine the ground oats, both flours, baking soda and powder and salt. Set a side.
  • In a separate bowl; mash the banana and mix with the egg, sugar, vanilla and milk.
  • Pour the wet ingredients into the dry and stir to combine. Add the melted (and cooled) butter and stir to combine.
  • Set this off to the side while you preheat your griddle to 325°-350°.
  • Once preheated, spray your griddle with a little ghee spray or coconut oil spray.
  • Measure out 1/4 cup of batter per pancake onto the preheated griddle. Cook 3 to 4 minutes (adjust the heat as needed to cook evenly). Flip and cook an additional 2 to 3 minutes.
    Keep warm in a low oven and repeat with the rest of the batter.

MAKE THE SYRUP:

  • In saucepan add maple syrup and peanut butter. Stir to combine over low heat until heated through

Nutrition

Serving: 2g | Calories: 331kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 421mg | Potassium: 349mg | Fiber: 4g | Sugar: 21g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg