Banana Oat Pancakes with Peanut-Maple Sauce


The topic of pancakes is much debated in my household. Kirk is a purist, and prefers plain or buttermilk pancakes. I, on the other hand, like to  experiment. Many a Sunday morning is spent sipping coffee and quibbling about plain vs pumpkin, plain vs wholewheat, plain vs chocolate chip. I think I have finally won him over with these ones though…


With Shrove Tuesday (or in the UK, Pancake Day!) just around the corner, I thought it would be a good time to share my current favourite- Banana Oat Pancakes with a Peanut-Maple Sauce. We already know that bananas and peanut butter are thick as thieves in my kitchen, so it seemed perfectly normal to put them together in pancake form. The pancake itself is pretty healthy, the ‘flour’ is made from oats, and there is a sneaky banana in the batter.  The banana provides just a hint of sweetness, but nothing overwhelming. I used to top these with a spoonful of peanut butter and a generous drizzle of maple syrup, then I thought that combining the two together might be a much better way to go, I think I was right.


What’s your favourite pancake? Are you a purist or an experimenter?!


Banana Oat Pancakes with Peanut-Maple Sauce
Prep time
Cook time
Total time
Tasty banana and oat pancakes with a peanut butter and maple topping. Simple to make and very filling!
Recipe type: Breakfast
Serves: 2
  • 1 banana
  • ¾ cup almond milk
  • 1 cup oats
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ⅓ cup smooth peanut butter
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  1. Blend the banana and milk until smooth.
  2. Add the oats, baking powder and salt, blend again until smooth
  3. Finally, add the egg and pulse until its all mixed in
  4. Warm a nonstick frying pan over medium heat, add a little oil if necessary to stop any sticking
  5. When the pan is warmed through, drop a small amount of batter onto the pan (about half a ladle does the trick!)
  6. Cook for 2-3 minutes on one side until the edges have set, and little bubbles appear, when this happens, flip the pancake over and cook on the other side for a minute until its a nice golden colour
  7. While this is happening, you can prepare your sauce
  8. Gently heat the peanut butter, maple syrup and vanilla extract in a pan, stirring the whole time until all the ingredients are combined
  9. Keep the heat on the lowest setting until the pancakes are ready to be served


Adapted and un-veganized from Ambitious Kitchen.

These freeze very well, just warm them in the microwave when you are ready to eat them.



  1. cookiesnchem says:

    This looks ridiculously good! I love Ambitious Kitchen’s pancake recipes and often recreate them as well 🙂
    Thank you for the un-veganized recipe (I like my eggy protein!) and I can’t wait to try this ASAP. Like seriously. Want this right now.

      • cookiesnchem says:

        Peanut-maple sauce is basically heaven! I make it all the time (same way as you do) with equal amounts of PB and maple. Usually I use a tablespoon of each. AMAZING on pancakes, waffles, even oatmeal!

  2. Bill says:

    Delicious! I doubled the recipe. Rather than using 2 eggs, I used 1 egg and 1 white. I also let the batter rest, but only for about 10 minutes – I couldn’t wait any longer to cook these babies up! Edit: no matter how many times I’ve made this recipe, it always turns out perfect. 

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