Banana Pancakes

Banana Pancakes
Recipe type: Breakfast, Brunch
Cuisine: Pancakes
  • eggs, 3 whole
  • banana, 2 medium
  • ground flaxseeds, 2 Tbsp
  • large flake oats, ½ cup
  • cinnamon, ½ tsp
  • sea salt, pinch
  • vanilla extract, 1 tsp
  • stevia extract *optional
  1. Place all ingredients in a mixer or blender. This makes for easy clean-up with very few dishes. Blend for 1 minute
  2. Use a non-stick pan or grill. Use a little coconut oil or coconut oil spray to coat the pan.
  3. Cook for about 20-30 seconds per side - keep an eye on these guys because they will burn!
Nutrition Information
Serving size: 6 pancakes Calories: 342 Fat: 13 g Carbohydrates: 43 g Sugar: 14 g Sodium: 364 mg Fiber: 7 g Protein: 15 g



These pancakes are a breeze to whip up and taste delicious. These can be made vegan without the eggs, but I would recommend making a “flax or chia egg” by adding water to the seeds to make a gel prior to whipping up. These can also be made more simple by just combining banana and egg and cooking.

The topping here is PB2 – powdered peanut butter…..more to come on this fantastic ingredient soon.

I have paired these pancakes with plain greek yogurt, frozen mixed berries and drizzled with a little maple syrup.

Happy Sunday!


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