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.