Peanut Butter Banana Protein Pancakes

I fancy myself somewhat of a modern day “Lisa” from Green Acres –  minus the glitz and glamour and Hungarian accent, that is. You know, a city girl whose husband makes her move to the country and give up all her city luxuries. Except that in my case, 2Chili has not yet succeeded in said relocation efforts. It’s definitely not from lack of trying, though!image

Aside from enjoying city amenities, like Lisa, I can turn just about anything into a pancake – or, hotcake, as it were. Thank goodness I don’t have to climb a telephone pole to tell you about it!  (And luckily, I can make more than just pancakes!)

I rarely write about the pancakes du jour  which run the gamut from lentil cakes to pumpkin cakes to chickpea (yes!) cakes. Pretty much anything you can dream up can be make into a decent pancake.

Usually my pancake concoctions revolve around a way to hide some extra protein and fiber in my breakfast so I’m full until lunch, and the same can be said for this creation. And you know what? It works! There is a nice balance of fat, protein, and carbs in these pancakes, and they happen to be tasty to boot!

I used homemade peanut butter for these, but, outta the jar would work too! If you don’t have peanut flour, or can’t find it, try substituting wheat germ, oat bran, or protein powder, but you may need to reduce the liquid – start with only 1 cup and add from there. Peanut flour requires quite a lot of liquid to thin down.


Peanut Butter Banana Protein Pancakes

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Time Required:

  • 10 minutes to prepare batter
  • 10 minutes to cook

Makes: Four to five servings, depending on size of pancakes


  • 1 ¼ cup unbleached white or whole wheat flour
  • 1/3 cup partially defatted peanut flour
  • 1/2 cup rolled oats
  • 1 tablespoon baking powder
  • 1 tablespoon brown sugar
  • 1 ripe banana
  • 1/3 cup peanut butter
  • 2 cups milk
  • 2 eggs


  • Combine all dry ingredients in a large bowl and set aside
  • Mix banana, peanut butter, milk, and eggs in a blender or food processor until smooth
  • Mix wet and dry ingredients until combined, and set aside for 5 minutes
  • Preheat a non-stick griddle to medium heat
  • Spoon pancakes onto griddle in 1/3 cup portions, and cook until the batter stops bubbling (about 2 minutes) and flip
  • Cook the reverse side for about a minute, and flip onto a plate, covering with a clean dishtowel to keep warm
  • Serve with honey, jam, or fresh fruit topping


Based on 5 servings with skim milk.

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