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! Yields 16 pancakes in 40 minutes.
Breakfast is not always my strong suit.
During the week it’s bowl of fruit and oatmeal or fried (and sometimes scrambled) eggs. However on the weekend is where I shine. It’s the time when I pull out the stops and make bacon, eggs, toast, hash browns and on occasion, biscuits and sausage gravy. And every now and then I make a large batch of good-for-you-pancakes and freeze the extras for a quick and healthy breakfast midweek.
And let me just say, these pb oatmeal banana pancakes are bursting at the seams with flavor. I like to leave the banana a little chunky so you get bits through out. That along with the pb maple syrup, chopped walnuts and a sprinkle of ground cinnamon… incredible!
To Make These Whole Wheat Oatmeal Banana Pancakes You Will Need:
- old-fashioned rolled oats
- whole wheat flour
- unbleached all-purpose flour
- baking powder
- baking soda
- kosher salt
- dark brown sugar
- real vanilla extract
for the syrup:
- real maple syrup
- creamy peanut butter
Start by adding 1 cup of oats to a mini food processor.
Blitz it until it resembles coarse flour.
In a large mixing bowl, measure and add all of the oat flour plus 1 cup whole wheat flour, 3/4 cup unbleached all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine sea salt.
Whisk to combine and set off to the side for a moment.
In a separate bowl, mash up 1 medium to large banana with a fork.
Then crack in 1 large egg, 2 tablespoons dark brown sugar and 3/4 teaspoon of real vanilla extract.
Mix well using the fork to break up the egg and any clumps or dark brown sugar.
Next pour in 2 cups milk – use your favorite!
Stir well to combine.
Pour the wet ingredients into the dry.
And use a rubber spatula to mix until just combined.
Lastly, add in 2 tablespoon melted (and cooled) butter or coconut oil.
Stir and set off to the side.
Preheat your to 325° to 350° and lightly spray with ghee or coconut oil spray.
Measure out 1/4 cup batter per pancake and pour it onto your preheated griddle.
Cook 3 to 4 minutes, adjusting the heat as needed so the pancakes cook evenly.
Flip and repeat 2 to 3 more minutes.
Next make the pb syrup!
In a saucepan, add 1/4 cup of smooth peanut butter and 1/2 cup real maple syrup.
Stir and heat over low until warm. It looks funky here, but this needed to be stirred more.
Stack the oatmeal pancakes on a plate, slather with butter and top with more banana and chopped walnuts or pecans.
Then pour a little of the peanut butter maple syrup over the pancakes and sprinkle with ground cinnamon.
Honestly, I can only eat 2 of these pancakes as they are, in my opinion, pretty dang filling.
Whole Wheat Banana Oatmeal Pancakes with Peanut Butter Maple Syrup
(or 8 servings).
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
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