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Peanut butter and banana is one of those combinations that seem to be a match made in heaven. And today, we are getting this combo onto a delicious and nourishing vegan breakfast. The recipe we are making is one of my families favourites, Peanut Butter Pancakes topped with sliced bananas. It's an absolute delight!
We love pancakes at home, it is like a treat the whole family can share and enjoy. As much as we love them, I don't make them that often, to be honest. I usually save my pancake game for the weekend or for special occasions just to keep the novelty to them.
But you can make this vegan pancakes any day of the week. The recipe is super easy to follow and it's fairly quick to make. Also, these peanut butter pancakes are quite filling, you won't need to have a mid morning snack when you have a batch of these beauties for breakfast.
These vegan pancakes include mashed bananas and creamy peanut butter. You can only imagine how chewy and dense these are. I also included oats, a bit of zest and juice from a lemon to bring all the flavours out. And your typical pancake ingredients; plant-based milk, baking powder, baking soda and a dash of salt.
To make perfect pancakes we need something that will get all the ingredients to stick together while you are cooking them and when you are eating them. We wanted to cook vegan pancakes so we made an egg substitute with chia seeds.
It's very simple to make chia egg. We just mixed almond milk with a few table spoons of chia, that's it. I do make it before I get into the pancakes and the toppings. This way it has enough time to settle and get jelly enough to do what we want it to do.
You know I am not a fan of sugar in the mornings but pancakes are meant to be sweet! Luckily, since we are adding bananas we can stay away from refined sugar. I use very ripe banana so they are super sweet and easy to smoosh.
I love a big stack of vegan pancakes topped with fruit or some sort of cream. This makes them more filling, you can add a few more nutrients and of course, it makes them look super pretty. In my book, good toppings can make your average meal into a magazine-worthy dish, and that's the effect we are after here.
There is nothing average about this peanut butter pancakes. But to make them even more amazing I made sure the toppings were at the same level. I just mixed a bit more creamy peanut butter with maple syrup and almond milk. I add a few banana slices to the top of the stash and drizzle it with this super tasty sauce.
You and your family will love this vegan breakfast so much! It tastes amazing and it looks incredibly pretty on the table!
For the batter
For the chia egg
For the topping
|Amount Per Serving|
|Calories 542||From Fat 207|
|% Daily Value*|
|Total Fat 23g||35.4%|
|Saturated Fat 4g||19.2%|
|Trans Fat 0g|
|Total Carbohydrate 80g||26.6%|
|Dietry Fiber 13g||51.5%|
|Vitamin K2 0µg||0%|
|Vitamin A 236.69IU||4.7%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.8mg||40%|
|Vitamin C 16.44mg||27.4%|
|Vitamin D 34.39IU||8.6%|
|Vitamin D3 0.82µg|
|Vitamin E 5.42mg||18.1%|
|Vitamin K1 2.99µg||3.7%|
|Folic Acid 0µg|
|Pantothenic acid 0.9mg||9%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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