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Vegan Peanut Butter & Banana Pancakes


Tania Pilcher | Fit Foodie Nutter
Start your weekend with these protein-rich vegan peanut butter and banana pancakes. Whether you’re making them for your family breakfast or a special brunch date, they will go down like a treat! Top them with bananas and maple syrup and enjoy every delicious mouthful.
5 from 6 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine British
Servings 8 pancakes


  • 1 cup (gluten free) oats
  • 1 ripe banana
  • ¼ cup peanut flour
  • 2 tsp baking powder
  • 1 cup dairy free milk
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup (or to taste)
  • Coconut oil for greasing
  • Peanut butter , fresh banana & blackberries to serve


  • 1. Add oats into a high power blender (I used Nutribullet) and pulse for 3-5 seconds until fine powder.
  • 2. Add the rest of the ingredients into the blender and process until smooth.
  • 3. Grease a non-stick frying pan with coconut oil. Fry the pancakes over medium heat for 1-2mins on each side until cooked through.
  • 4. Serve with fresh banana medallions, blackberries and a drizzle of peanut butter and/or maple syrup.