Easy Lighter Peanut Butter Banana Pancakes with Oats
This Lighter Peanut Butter Banana Pancakes recipe with oat flour is topped with a creamy protein peanut butter sauce made from cottage cheese and maple syrup. A perfect choice for peanut butter lovers, these fluffy, gluten-free pancakes are easy to make and a hit with the whole family—great for a nutritious start to the day!
This Lighter Peanut Butter Banana Pancakes recipe with oat flour is a delicious way to elevate your breakfast routine. Made with ripe bananas and topped with a creamy peanut butter sauce featuring cottage cheese and maple syrup, these pancakes are perfect for peanut butter lovers. The combination of fluffy pancakes and a protein-packed topping makes this recipe a standout for anyone looking for a flavorful and nutritious start to the day.
These pancakes are a hit with the whole family and are especially great for those following a gluten-free diet. With simple ingredients and easy steps, this recipe brings a wholesome and satisfying meal to your table without the fuss. Perfect for busy mornings or weekend brunches, these pancakes are sure to become a favorite in your breakfast rotation.
Why You’ll Love This Easy Banana Peanut Butter Pancake Recipe
- Fluffy and flavorful: Made with ripe bananas and oat flour, these pancakes are light and delicious.
- Creamy peanut butter topping: The protein-packed peanut butter sauce made with cottage cheese and maple syrup adds a rich finish.
- Family-friendly: Easy to make and loved by everyone, perfect for busy mornings or brunch.
- Gluten-free option: A great breakfast choice for those avoiding gluten.
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.
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.
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.
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.
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.
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.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
- Healthy Cottage Cheese Chocolate Protein Pancakes Recipe
- Cottage Cheese Gluten-Free Strawberry Pancakes and Sauce
- Cassava Flour Pancakes
- Gluten-Free Fluffy Cottage Cheese Pancakes w/ Oat Flour
- Apple Pancakes with Cinnamon Whipped Greek Yogurt
- Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese
- Fluffy Grain-Free Almond Flour Pancakes
Easy Lighter Peanut Butter Banana Pancakes with Oats
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
My family loved this!
Thank you for the review, Brett! My family loves these, too 🙂
These are seriously good pancakes!!! I love peanut butter and the sauce is soo good! I could sit and eat it by the spoonfuls 🙂
That’s awesome, Amber! I agree, that sauce is super tasty!!
I’m so excited to share this recipe with you! Please let me know how it turns out 🙂