Posted on

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.

Leave a Reply

Your email address will not be published. Required fields are marked *