These are so simple and quick to make - perfect for hungry brunchers!
Sweet won today in my daily “sweet vs savory” breakfast debate, so here are some four ingredient peanut butter banana pancakes! The recipe was inspired by my friend Maddie and her great food account @pescatarianpisces! Check it out for more great recipes! If you use gluten free oats, this recipe is an easy gluten free breakfast option by the way.
Makes 4-5 small pancakes - a perfect amount for my breakfast!
1 mashed banana (I used some of my frozen banana arsenal haha)
1-2 tbsp nut or seed butter (I used peanut butter for these)
A handful of oats
Dash of cinnamon
Splash of vanilla
Note: If you haven’t noticed, I tend to add a dash of cinnamon and splash of vanilla to pretty much everything I bake! It just adds so much flavor! However, this recipe would still be tasty without them!
Mix all ingredients together.
Heat your skillet with some oil or butter on the stove.
Add 1-2 tbsp of batter to the skillet and cook, flipping to cook each side.
While the pancakes were cooling, I added dark chocolate chips so they would get deliciously melty.
I topped the pancakes with pecans, coconut, more peanut butter, and a sprinkling of cinnamon! Never too much cinnamon in my opinion! Ok, except maybe the cinnamon challenge, I draw the line at that.