These whole-wheat peanut butter banana kefir pancakes are light and fluffy, sweet and satisfying. The classic peanut butter and banana combo makes this a perfect breakfast for the whole fam to enjoy.
Two weeks of pancakes in a row?! You’re welcome 🙂
It’s funny because I’m not usually a go-to pancake girl. I’m more of an eggs for breakfast kind-of-gal. If we ever brunch together, you can bet your bottom dollar that I’m ordering the omelette or the Bene, not the French toast or pancakes. I like savory > sweet when it comes to the first meal of the day.
But low and behold here we are, eating pancakes two weeks in a row. Two weekends ago, Steve and I went out with our friends on a dinner and drinks date. We had a lot of fun but stayed out way past our bedtime (which is 10pm to be clear :)). The next morning we slept in and I woke up craving carbs…peanut butter banana pancakes to be specific. I’m not even sure where that craving stemmed from – it’s not like I’ve ever ordered peanut butter banana pancakes off a menu before. But the craving was there. So I obliged and whipped up some quick pancakes.I was actually surprised at how quickly it took to make them. I always think of making pancakes as being this very time consuming endeavor but that’s probably just because I so very seldom make them. I didn’t have buttermilk but I did have vanilla kefir so I used that instead (hello protein and probiotics). I also swapped white flour for white whole-wheat flour for extra fiber and threw some nanners in there to fill my breakfast fruit quota. As for the peanut butter, I actually mixed that with some maple syrup to make a protein-filled sweet spread for the pancakes.And this was not meant to be a recipe for the blog. I just whipped this up on a weekend whim and happened to be very pleased with it. I posted a picture to Insta and someone requested the recipe so I thought why not put it up on the blog?!These pancakes are sweet and fluffy, kid-friendly and good-for-you. Serve up a stack on your next weekend morning and it’s sure to cure whatever late night bedtime you had the night before 🙂Print
- 2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups vanilla kefir
- 2 eggs
- 2 small or 1 large banana, sliced
- 2 tablespoons butter
- 1/3 cup maple syrup
- 1/3 cup unsalted creamy peanut butter
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon until combined.
- In a small mixing bowl, whisk together kefir and eggs until combined. Fold in banana slices.
- Add the wet ingredients to the dry and stir to combine until ingredients are just moistened (be careful not to overmix).
- In a large nonstick pan or griddle, heat butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
- Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip pancakes over, using a spatula, and cook for another 3 minutes, or until second side is lightly browned.
- Meanwhile, mix together maple syrup and peanut butter and microwave for 30 seconds, or until warm.
- Spread maple peanut butter spread over pancakes and serve immediately.
Love peanut butter? Check out these recipes for more peanut butter inspired recipes:
Tell me, have you ever tried kefir in your pancakes before?
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.