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peanut butter banana pancakes on white ceramic plate with coffee mug cozy morning breakfast scene

Peanut Butter Banana Pancakes

AuthorLily Mellow
Flourless peanut butter banana pancakes made with just 3 ingredients in one blender. Naturally sweet, gluten-free, protein-rich and ready in 15 minutes — a wholesome breakfast the whole family loves.
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings6 pancakes
Calories98 kcal

Equipment

  • Personal blender / bullet blender (NutriBullet or Magic Bullet)
  • Non-stick pan (24cm / 10-inch)
  • Thin wide flexible spatula
  • ¼ cup measuring cup (for portioning batter)

Ingredients  

MAIN INGREDIENTS

  • 1½ ripe bananas approx. 150g, sliced — reserve 4–5 rounds for topping
  • 2 large eggs
  • 2 tbsp 32g natural peanut butter (smooth, unsweetened)

FOR COOKING

  • 1 tsp coconut oil

TO SERVE

  • Reserved banana slices optional, for topping
  • Maple syrup or honey optional, for drizzling

Instructions 

  1. Slice the bananas into rounds. Reserve 4–5 slices for topping and place the rest in a blender.
  2. Add the eggs and peanut butter to the blender.
  3. Blend on high for 20–30 seconds, until completely smooth and slightly frothy.
  4. Heat a non-stick pan over medium heat. Melt the coconut oil, swirling to coat the surface.
  5. Pour ¼ cup (60ml) of batter into the center of the pan for each pancake.
  6. Cook for 1–2 minutes, until the edges are set and bubbles appear on the surface.
  7. Gently flip with a thin, wide spatula and cook for another 1–2 minutes, until golden.
  8. Repeat with the remaining batter, adding a little coconut oil between batches if needed.
  9. Serve immediately with the reserved banana slices and a drizzle of maple syrup.

Notes

Note 1 — Storage & Meal Prep Fridge: up to 3 days, airtight container, parchment between pancakes. Reheat in dry pan or toaster. Freezer: up to 1 month — freeze flat first, then bag. Reheat from frozen in the toaster directly.
Note 2 — Key Substitutions Peanut butter → almond butter or sunflower seed butter (same quantity). Coconut oil → unsalted butter (same quantity). For a vegan version, see our vegan banana pancakes — the egg swap requires a specific tested approach.
Note 3 — Batter Consistency The batter is thinner than classic pancake batter — this is normal and correct. Do not add flour. Keep pancakes small (¼ cup max) and use a thin, wide spatula for flipping.