Peanut Butter Banana Pancakes

The best way to start the day is with a solid breakfast. If you are on your weight loss journey or have just enjoyed a good breakfast, starting the day off with breaking your fast with a tasty, but also healthy dish is important. Most people think that a healthy breakfast is an egg-white omelet and as much as that can be healthy, you can actually have pancakes every day too if that's what you enjoy. Being healthy and fit is all about finding ways for YOU to enjoy life and stay in shape without crazy restrictions. What better way to do that than with a fluffy, filling and sweet pancake like this PB Banana Pancake. 

PB Banana Pancakes

Recipe makes 3 servings

Time: 15 minutes

Ingredients for Pancakes:

2 tbsp Almond Flour

1 scoop TRU PB Banana Muffin Protein

2 tbsp Whole Wheat Flour

1 tsp Baking Powder

1 pinch of Sea Salt

1/2 tbsp Peanut Butter, Natural

1 large Banana

1 Egg *

1/4 cup Plant Milk, unsweetened

1 tsp Vanilla Extract

Ingredients for Icing:

1/2 tbsp Peanut Butter, Natural

1/2 tbsp Maple Syrup


1) Mix all dry ingredients in a bowl. In a separate bowl mash banana with a fork. 

2) Add wet ingredients to the mashed banana and mix until well combined. Add dry ingredients and mix until no dry lumps are left. 

3) Heat a non-stick pan on medium low to medium heat and spray with oil. Use a large cookie scoop or ice cream scoop to measure out the pancakes. The batter should make 3 small-medium pancakes. (It is better to cook on lower heat than to risk burning the pancakes on the outside while the middle is not cooked through). Spread the batter with the scoop to make a flatter pancake, don't worry, they will rise while cooking. Cook for about 3-5 minutes.

4) Once it's light brown on one side and risen, flip the pancakes and cook for another 2-3 minutes or until cooked through. You don't want to cook them too long as they can become dry.

5) For the icing add maple syrup into a bowl and heat in the microwave for 10 seconds. Add peanut butter and mix until well combined. Fill into a snack size ziplock bag and push to one corner. Cut the tip off and use that to drizzle over the pancakes.

6) You can add some more banana on top and some yogurt if you like.



* If you want to make this recipe plant-based you can swap the egg for 1/4 cup plant yogurt and a prepared flax egg. 


1 serving (1 pancake with icing) :

207 calories

13.6 g protein

21.1 g carbs (8.9 g of sugar, 2.1 g added sugar)

7.2 g fat

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