These fluffy pancakes are packed with peanut butter flavor and mashed banana to create the ultimate weekend morning stack!
- 1 tbsp coconut oil or extra virgin olive oil for coating griddle
- 1 cup whole wheat flour or all-purpose
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ cup coconut sugar
- Pinch salt
- 1 scoop peanut butter protein powder optional*
- 1 banana mashed
- ½ cup natural peanut butter just peanuts and salt
- 1 1/3 cup milk of choice I used unsweetened almond milk*
- 1 tsp vanilla extract
Heat oil on an electric griddle or large nonstick skillet over medium high heat.
In a large bowl, whisk together whole wheat flour, coconut flour, baking powder, coconut sugar, salt and protein powder. Set aside.
In a separate bowl, whisk together mashed banana, peanut butter, milk and vanilla extract until all ingredients are fully incorporated.
Add wet ingredients to dry ingredients and whisk to fully incorporate all ingredients. Some small lumps remaining is fine.
Scoop ¼ cup of batter onto preheated griddle and cook 2- minutes until bubbles start to form on top and bottom is golden. Flip and cook an additional 2-3 minutes until other side is golden brown. Repeat this process until all batter is used. Serve pancakes warm and top with a drizzle of peanut butter, chopped banana and maple syrup if desired.
*You may omit the protein powder and coconut flour if you do not have these ingredients on hand. Just add ¼ cup more whole wheat or all-purpose flour and use less milk.