Easy Healthy Peanut Butter Banana Pancakes with Oats

This is the best-tasting Healthy Peanut Butter Banana Pancake recipe. They’re gluten-free with oat flour and include a creamy, protein peanut butter sauce with cottage cheese and maple syrup which takes these peanut butter pancakes to another level of delicious and nutritious.

ByNicole Bonilla
Gluten-Free diet-friendly recipe
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Stack of peanut butter banana pancakes on a plate.

This is the best-tasting Healthy Peanut Butter Banana Pancakes recipe with oat flour. Unlike other pancake recipes, these healthy pancakes are taken to another level of delicious and nutritious with a creamy, protein peanut butter sauce made with cottage cheese and maple syrup. If you’re a peanut butter lover looking for a delicious breakfast option, this peanut butter pancake recipe is perfect for you. 

Made with a bunch of bananas and creamy peanut butter, these fluffy pancakes are a great way to start your day. This recipe is not only easy to make but also a hit with the whole family. Among all pancake recipes, these stand out as a nutritious and tasty choice everyone will love regardless of gluten allergies!

YouTube video

Why You’ll Love This Easy Banana Peanut Butter Pancake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Stack of peanut butter banana pancakes on a plate.

Ingredients & Substitutions

Here is everything you need to make easy banana pancakes and peanut butter sauce:

Eggs: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option.

Milk: Replace with any plant-based milk such as almond milk, soy, oat, or coconut milk, or use water. Unsweetened vanilla-flavored almond milk is my favorite.

Ripe Bananas: You’ll want to use ripe bananas with large brown spots for the sweetest flavor. Overripe bananas work great!

Vanilla Extract: Swap with almond extract or maple extract, using half the amount.

Peanut Butter: I like to use unsweetened natural peanut butter. Substitute with almond butter, cashew butter, or sunflower seed butter. You can also replace it with powdered peanut butter like PB Fit. You’ll need to add a tablespoon of milk with it. 

Avocado Oil: Use coconut oil, olive oil, or melted butter.

Oat Flour: Replace with almond flour or gluten-free all-purpose flour. You may need to adjust the amounts to get the same batter consistency.

Baking Powder: This makes fluffy, tender pancakes.

Cinnamon: This enhances the flavors but can be omitted.

Salt: Substitute with sea salt or kosher salt in the same amount.

Cottage Cheese: You can use any variety, including low-fat cottage cheese. My favorite is full-fat cottage cheese for the most creaminess. You can also replace it with Greek yogurt, but it will taste more tart.

Maple Syrup: Substitute with honey, agave nectar, or date syrup.

Stack of peanut butter banana pancakes on a plate.

How to Make My Peanut Butter Banana Pancakes Recipe

Here are easy, detailed, step-by-step instructions for making my easy oat pancakes. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Prepare the Batter

In a large mixing bowl, mash bananas with a fork until smooth.

Add the eggs, milk, vanilla extract, peanut butter, maple syrup, and avocado oil to the mashed banana mixture. Whisk until well combined.

Add the dry ingredients to the bowl, including oat flour, baking powder, cinnamon, and salt. Whisk until just combined. Do not overmix for a slightly lumpy batter.

Adding dry ingredients to peanut butter pancake batter.
Peanut butter pancake batter in a mixing bowl ready to cook.

Step 2: Cook the Pancakes

Heat a non-stick skillet or hot griddle over medium-low heat. Lightly grease with a small amount of avocado oil or your preferred cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Repeat with the remaining batter, adding more milk to the batter as needed.

Flipping over a pancake in a frying pan.
Flipping over a pancake in a frying pan.

Step 3: Prepare the Peanut Butter Sauce

In a blender or food processor, combine the cottage cheese, maple syrup, peanut butter, milk, vanilla extract, and a pinch of salt.

Blend until smooth and creamy. If the sauce is too thick, add a bit more milk, one tablespoon at a time, until the desired consistency is reached.

Adding peanut butter sauce ingredients to a chopper cup.
Peanut butter sauce mixed in a chopper cup.

Step 4: Assemble the Pancakes

Stack the pancakes on plates.

Drizzle the peanut butter sauce over the pancakes.

Optional: Top with sliced bananas, chopped nuts, and mini chocolate chips.

Stack of peanut butter banana pancakes on a plate.

Helpful Recipe Notes

Oat Flour: If you don’t have oat flour on hand, you can make your own by blending old-fashioned oats or quick oats in a blender or food processor until they reach a fine, flour-like consistency.

Bananas: For the best results, use ripe bananas with plenty of brown spots. They are sweeter and easier to mash.

Mixing: Be careful not to overmix the batter. Overmixing can result in dense pancakes. Stir just until the dry ingredients are incorporated into the wet ingredients.

Cooking Temperature: Medium to medium/low heat is best for cooking these pancakes. If the heat is too high, the pancakes may burn on the outside while remaining uncooked on the inside.

Peanut Butter Sauce: If you prefer a thinner sauce, add more milk, one tablespoon at a time, until you reach your desired consistency. For a thicker sauce, use less milk.

Delicious Serving Suggestions

  • For a timeless touch, arrange some fresh banana slices on top of each pancake and drizzle with a touch of maple syrup.
  • Add a yummy crunch with chopped nuts like peanuts, almonds, or pecans.
  • Fresh berries like blueberries, raspberries, or strawberries burst with flavor alongside your pancakes.
  • Top your stack with a dollop of creamy Greek yogurt for a protein boost and a touch of tang.
  • For an extra dose of nutrients, sprinkle some chia seeds on top of your pancakes.
  • Boost your breakfast with a scoop of protein powder mixed into the peanut butter sauce.
  • For true peanut butter fans, add some peanut butter chips to the batter or sprinkle them on top of the finished pancakes.

Refrigerating Pancakes: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent sticking.

Freezing Pancakes: Lay pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 1 month.

Reheating Pancakes: Reheat refrigerated pancakes in the toaster, toaster oven, or microwave. For frozen pancakes, reheat directly from the freezer in the toaster or toaster oven, or microwave for 30-60 seconds.

Refrigerating Peanut Butter Sauce: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Stir well before using.

Freezing Peanut Butter Sauce: Freeze sauce in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and stir well before using.

Reheating Peanut Butter Sauce: If sauce thickens, reheat gently in the microwave in short bursts, stirring in between, and add a splash of milk if needed to thin it out.

Can I make these banana peanut butter pancakes vegan?
Yes, you can make these pancakes vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Also, use a plant-based milk and ensure the peanut butter is vegan.

Can I use a different flour instead of oat flour?
Yes, you can substitute oat flour with almond flour or gluten-free all-purpose flour. You can replace it with the same amount of almond flour or about 70% with all-purpose flour to get the same batter consistency.

What can I use instead of bananas?
You can use applesauce or pumpkin puree as a substitute for bananas in a 1:1 ratio. Keep in mind this will change the flavor and sweetness of the pancakes.

How can I make these easy banana pancakes nut-free?
To make the pancakes nut-free, substitute peanut butter with sunflower seed butter and use a nut-free milk alternative like oat milk.

Can I prepare the batter ahead of time?
It’s best to prepare the batter fresh for the fluffiest pancakes. However, you can mix the dry ingredients and wet ingredients separately and combine them just before cooking.

How do I reheat frozen pancakes?
Reheat frozen pancakes in the toaster, toaster oven, or microwave. For best results, use a toaster or toaster oven to maintain their texture.

Can I make the peanut butter sauce ahead of time?
Yes, you can make the peanut butter sauce ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Stir well before using, and reheat if needed.

What if my pancake batter is too thick?
If the batter is too thick, add a bit more milk, one tablespoon at a time, until you reach the desired consistency. The batter should be thick but pourable.

Do you love pancakes? Check out more of my easy and nutritious pancake recipes:

More Healthy Breakfast Recipes

Stack of peanut butter banana pancakes on a plate.

Easy Healthy Peanut Butter Banana Pancakes with Oats

Gluten-Free diet-friendly recipe
This is the best-tasting Healthy Peanut Butter Banana Pancake recipe. They're gluten-free with oat flour and include a creamy, protein peanut butter sauce with cottage cheese and maple syrup which takes these peanut butter pancakes to another level of delicious and nutritious. 
5 from 3 votes
Print Recipe Pin Recipe
Servings 6
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 2 ripe bananas (1 cup mashed)
  • 2 eggs
  • 2 tablespoons milk (almond is my fave)
  • 2 tablespoons peanut butter (unsweetened)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon avocado oil
  • 1-1/2 cups oat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Peanut Butter Sauce:

  • 1/2 cup cottage cheese
  • 1/3 cup maple syrup
  • 1/4 cup peanut butter
  • 2 tablespoons milk (almond is my fave)
  • 1/2 teaspoon vanilla extract
  • pinch salt

Instructions
 

  • In a large mixing bowl, mash bananas with a fork until smooth.
    Add the eggs, milk, vanilla extract, peanut butter, maple syrup and avocado oil to the mashed banana mixture. Whisk until well combined.
    Add the dry ingredients to the bowl, including oat flour, baking powder, cinnamon, and salt. Whisk until just combined. Do not overmix for a slightly lumpy batter.
  • Heat a non-stick skillet or hot griddle over medium-low heat. Lightly grease with a small amount of avocado oil or your preferred cooking spray.
    Pour 1/4 cup of batter onto the skillet for each pancake.
    Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown and cooked through.
    Repeat with the remaining batter, adding more milk to the batter as needed.

Peanut Butter Sauce:

  • In a blender or food processor, combine the cottage cheese, maple syrup, peanut butter, milk, vanilla extract, and a pinch of salt.
    Blend until smooth and creamy. If the sauce is too thick, add a bit more milk, one tablespoon at a time, until the desired consistency is reached.
  • Stack the pancakes on plates.
    Drizzle the peanut butter sauce over the pancakes.
    Optional: Top with sliced bananas, chopped nuts, and mini chocolate chips.

Video

YouTube video

Notes

Oat Flour: If you don’t have oat flour on hand, you can make your own by blending old-fashioned oats or quick oats in a blender or food processor until they reach a fine, flour-like consistency.
Bananas: For the best results, use ripe bananas with plenty of brown spots. They are sweeter and easier to mash.
Mixing: Be careful not to overmix the batter. Overmixing can result in dense pancakes. Stir just until the dry ingredients are incorporated into the wet ingredients.
Cooking Temperature: Medium to medium/low heat is best for cooking these pancakes. If the heat is too high, the pancakes may burn on the outside while remaining uncooked on the inside.
Peanut Butter Sauce: If you prefer a thinner sauce, add more milk, one tablespoon at a time, until you reach your desired consistency. For a thicker sauce, use less milk.

Nutrition

Calories: 383kcalCarbohydrates: 50gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 58mgSodium: 506mgPotassium: 438mgFiber: 4gSugar: 22gVitamin A: 129IUVitamin C: 3mgCalcium: 207mgIron: 2mg
Keyword banana, cottage cheese, oatmeal, peanut butter, peanut butter sauce
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

5 Comments

  2. 5 stars
    These are seriously good pancakes!!! I love peanut butter and the sauce is soo good! I could sit and eat it by the spoonfuls 🙂

    Reply

  3. 5 stars
    I’m so excited to share this recipe with you! Please let me know how it turns out 🙂

    Reply
5 from 3 votes

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