Peanut Butter Oatmeal Pancakes
These peanut butter oatmeal pancakes are soft, fluffy pancakes made with banana, oats, and peanut butter, and you can add raspberries for a fun PB&J-inspired breakfast! They're naturally sweetened with fruit and made with just a few simple ingredients for an easy breakfast or snack.
Servings: 12 mini pancakes
Ingredients
- 1 medium overripe banana about ½ cup mashed
- ½ cup rolled oats
- 1 egg
- 2 tbsp natural peanut butter
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ⅓ cup rapsberries, finely chopped or lightly mashed
Instructions
- Add the banana, rolled oats, egg, peanut butter, baking powder, cinnamon, and vanilla extract to a high-powered blender.
- Blend until the mixture is completely smooth, scraping down the sides of the blender as needed.
- Finely chop or lightly mash the raspberries and gently fold them into the pancake batter. Be careful not to overmix so that you still have little pieces of raspberry throughout the batter.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop tablespoon-sized portions of batter onto the heated pan to form pancakes. I like keeping these pancakes on the smaller side so that they're easier to flip.
- Cook for about 2 to 3 minutes, or until the edges look set and you can easily slide a spatula underneath the pancakes.
- lip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. Since there isn't any added sweetener in these pancakes, a ripe banana with plenty of brown spots will give you the best natural sweetness. Measure the banana for the most consistent results.
- Fold in the raspberries after blending. Blending the raspberries with the other ingredients would turn the entire batter pink and break them down completely. Folding them in gives you little bursts of raspberry in each bite.
- Keep the pancakes small. These pancakes are naturally softer than traditional flour-based pancakes, so making them smaller makes them much easier to flip.
- Cook over medium-low heat. Peanut butter and banana can cause the pancakes to brown fairly quickly. Lower heat gives the centers enough time to cook through before the outsides get too dark. You should be able to easily slide a spatula underneath before turning them over.
Nutrition
Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
