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Peanut Butter Pancakes

Peanut Butter Pancakes
Prep time
10 minutes
Total time
Category: Breakfast
Serves: 4
Allergens: Peanut


For the batter

  • ½ cup almond milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 4 medium banana (mashed)
  • ¼ cup creamy peanut butter
  • 1 tsp lemon (juiced)
  • 1 tsp lemon zest (optional)
  • 1 tablespoon olive oil
  • 1½ cups quick oats
  • 1 dash sea salt

For the chia egg

  • ½ cup almond milk
  • 4 tbsps chia seeds

For the topping

  • ¼ cup almond milk
  • 2 medium banana (sliced) (optional)
  • 2 tbsps creamy peanut butter
  • 2 tbsps maple syrup


  1. Combine the ingredients for the chia egg and set aside while you prepare the other ingredients.
  2. Use a big bowl and mix the dry ingredients.
  3. Add the wet ingredients except the oil and mix well.
  4. Add a bit of the frying oil to the pan and heat it up.
  5. If u use 1/4 Cup measurement per pancake one serving should be about 3 pancakes.
  6. When the oil is hot, add the batter and fry the pancake for 2-3 minutes from each side.
  7. Serve the pancakes straight away or keep them warm in the oven until you finished the whole batch.
  8. In a small bowl mix the wet ingredients for the topping.
  9. For serving drizzle with the topping and add the fresh banana slices on top, enjoy!



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