Home Kitchen 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 speedy and healthy breakfast midweek.

And let me simply 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… notable!

To Make These Whole Wheat Oatmeal Banana Pancakes Set out:

• 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.

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 go-to!

Stir well to combine.

Pour the wet ingredients into the dry.

And use a rubber spatula to mix until only combined.

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

Stir and set off to the side.

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.

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!