Peanut Butter Oatmeal Pancakes (PB & J Pancakes)

4 Comments

This post may contain affiliate links. Please read our disclosure policy.


These peanut butter oatmeal pancakes are the perfect naturally sweetened breakfast to batch-make and freeze for those busy mornings!

Peanut butter banana pancakes served with raspberries and bananas.

Peanut butter and jelly is an unmatched combo and I loved merging those ingredients into these pancakes. They are sweetened with an overripe banana with bursts of raspberries in every bite! They’re the perfect texture for babies to break down and a breakfast treat the whole family will love!

What You’ll Need

Here is what you’ll need to make these peanut butter oatmeal pancakes:

Ingredients to make peanut butter oatmeal pancakes.
  • Banana: The main source of sweetness for these pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
  • Egg: Used as a binder to help hold the pancakes together.
  • Peanut Butter: Adds flavor to the pancakes and helps enhance the natural sweetness in the bananas. Use a natural peanut butter variety with just peanuts (or peanuts and salt) listed in the ingredients.
  • Raspberries: For extra bursts of sweetness!
  • Cinnamon: Provides an extra warm spice and subtle sweetness.
  • Baking Powder: Used to make the pancakes more fluffy in texture.
Peanut butter banana pancakes served with raspberries and bananas.

Step By Step Instructions

  1. Blend all of the ingredients (except the raspberries) together until smooth. 
  2. Stir in the mashed raspberries until incorporated into the mixture.
  3. Spoon out tablespoon-sized amounts of batter and form small circles on the pan to cook.
  4. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Steps to make peanut butter oatmeal pancakes.

Ingredient Substitutions

  • Egg: You may also replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Peanut Butter: If your little one is allergic to peanut butter, you can omit it and add in more raspberries for raspberry-flavored oatmeal banana pancakes.
  • Baking powder: Baking powder is an optional ingredient but can be added to obtain a fluffier pancake.
Peanut butter banana pancakes served with raspberries and bananas.

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Peanut butter banana pancakes served with raspberries and bananas.

Recipe Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • You can use some oil to grease the pan, but the secret to perfectly brown pancakes is using a good nonstick pan without greasing it.

You may also like:

Want To Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Peanut butter banana pancakes served with raspberries and bananas.
5 from 3 votes

Peanut Butter Oatmeal Pancakes

These peanut butter oatmeal pancakes are the perfect naturally sweetened breakfast to batch-make and freeze for those busy mornings!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 12 mini pancakes

Ingredients 

  • 1 medium overripe banana
  • cup rolled oats
  • 1 egg
  • 1-2 tbsp natural peanut butter
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • cup rapsberries, chopped

Instructions 

  • Preheat a nonstick pan on low heat.
  • Blend all of the ingredients (except the raspberries) together until smooth. 
  • Stir in the mashed raspberries until incorporated into the mixture.
  • Spoon out tablespoon amounts of batter and form small circles on the pan to cook.
  • Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Notes

  • Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat but make sure that your pan is preheated before adding the batter. If your pancakes are browning too quickly and aren’t cooked through in the middle, this is a sign that your heat is too high.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • You can use some oil to grease the pan, but the secret to perfectly brown pancakes is using a good nonstick pan without greasing it.

Nutrition

Calories: 32.42kcal, Carbohydrates: 4.56g, Protein: 1.2g, Fat: 1.24g, Saturated Fat: 0.29g, Polyunsaturated Fat: 0.31g, Monounsaturated Fat: 0.53g, Trans Fat: 0.002g, Cholesterol: 13.64mg, Sodium: 23.37mg, Potassium: 61.09mg, Fiber: 0.79g, Sugar: 1.52g, Vitamin A: 27.32IU, Vitamin C: 1.73mg, Calcium: 15.41mg, Iron: 0.25mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments