Peanut Butter Oatmeal Banana Pancakes

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.

Peanut Butter Oatmeal Banana Pancakes

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.

Peanut Butter Oatmeal Banana Pancakes

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!

ingredients for Peanut Butter Oatmeal Banana Pancakes

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
  • banana
  • dark brown sugar
  • egg
  • real vanilla extract
  • milk
  • butter

for the syrup:

  • real maple syrup
  • creamy peanut butter

Start by adding 1 cup of oats to a mini food processor.

ground oats

Blitz it until it resembles coarse flour.

dry ingredients

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.

whisked dry ingredients

Whisk to combine and set off to the side for a moment.

mashed banana

In a separate bowl, mash up 1 medium to large banana with a fork.

egg, vanilla, brown sugar and mashed banana

Then crack in 1 large egg, 2 tablespoons dark brown sugar and 3/4 teaspoon of real vanilla extract.

stir to combine

Mix well using the fork to break up the egg and any clumps or dark brown sugar.

Add milk

Next pour in 2 cups milk – use your favorite!

stir to combine

Stir well to combine.

pour wet into dry

Pour the wet ingredients into the dry.

stir

And use a rubber spatula to mix until just combined.

lastly add butter

Lastly, add in 2 tablespoon melted (and cooled) butter or coconut oil.

pancake batter

Stir and set off to the side.

Preheat your to 325° to 350° and lightly spray with ghee or coconut oil spray.

pour batter onto hot griddle

Measure out 1/4 cup batter per pancake and pour it onto your preheated griddle.

cook 3 minutes give or take

Cook 3 to 4 minutes, adjusting the heat as needed so the pancakes cook evenly.

flip and repeat

Flip and repeat 2 to 3 more minutes.

combine maple syrup and pb

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 warm

Stir and heat over low until warm. It looks funky here, but this needed to be stirred more.

spread with butter and top with bananas and walnuts

Stack the oatmeal pancakes on a plate, slather with butter and top with more banana and chopped walnuts or pecans.

Peanut Butter Oatmeal Banana Pancakes

Then pour a little of the peanut butter maple syrup over the pancakes and sprinkle with ground cinnamon.

Peanut Butter Oatmeal Banana Pancakes

Honestly, I can only eat 2 of these pancakes as they are, in my opinion, pretty dang filling.

Peanut Butter Oatmeal Banana Pancakes

Enjoy! And if you give this Whole Wheat Banana Oatmeal Panacakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Peanut Butter Oatmeal Banana Pancakes

Peanut Butter Oatmeal Banana Pancakes

Print

Whole Wheat Banana Oatmeal Pancakes with Peanut Butter Maple Syrup

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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 331kcal
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