Ah, Southern California… I just finished a beautiful six a.m. hike with my friend Mary, and when I got home, I was hungry.
I wanted something hearty and satisfying without being overly indulgent and these Peanut Butter Performance Pancakes were exactly what the doctor ordered.
I call them “performance” pancakes because they are packed with energy and make for a great pre OR post workout meal. Because I prefer to workout first thing in the morning, rarely do I eat a full meal before a workout, so these were post workout for me.
What I love about them is that they are a real rib-sticker, they stay with you for a while (which I guess is no surprise once you look at the ingredient list). If I had to label them with just one word it would have to be hearty, they are definitely hearty.
Ultimately, they are really just a bowl of oatmeal in pancake form. I mean really, look at the ingredients; oatmeal, egg whites, peanut butter and bananas. Everything that I would throw into a bowl of oats just made into a pancake. It’s funny how you can take the same exact ingredients, cook them up a little differently and end up with a completely different meal. So fun:).
I make this recipe into one big pancake, but you could make it into two. And I suppose that if you weren’t super hungry this could easily serve two people (but since technically, I am two people right now, I ate the whole entire thing!
Ingredients
- 1/3 cup rolled oats
- 1/4 teaspoon baking powder
- 1/2 cup egg whites 4 egg whites
- 1 tablespoon natural peanut butter
- 1 teaspoon
- maple syrup
- 3/4 tsp cinnamon
- 1/4 banana quartered and sliced
- Cooking spray
Instructions
- Combine oats, baking powder, egg whites, peanut butter, syrup, and cinnamon in a blender and mix until you have a batter. Stir in your banana pieces.
- Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).
- Once the pancakes firms and sets (this will take two or three minutes) flip and cook for another minute or so or until cooked through. Enjoy!
Melissa says
Mmmm…. I made these this morning for my family and they were delicious! I omitted the Maple syrup though.
Sophie says
MMMM! I made these stunning appetizing pancakes yesterday & loved them so much,…so did my husband Peter! 😉
Abby says
Will it work if I use the whole egg? It’s for my (slender) kids… My picky daughter said this looked good so I want to try it! Also loved your hummus recipe.
Lyanna Racedo says
Awesome pancake recipe!!!!!! They’re super fluffy just like regular pancakes but without the gluten!! And bonus they are soooooooo easy to make it’s ridiculous! I love adding the bananas after I’ve poured the batter into the pan, sliced so they’re flat rather than pieces, because when you flip the pancake over you get delicious, slightly fried banana which is soooooo yummy!!!!!
Dani says
yay!!! So glad you enjoyed them. Thanks for sharing your tips!
Wendi says
Hi Dani, Question: In the recipe above 1/4 tsp. baking powder is listed in the ingredients, but in the corresponding video recipe on YouTube, you say 1/4 tsp. baking soda. Which one is the right one? I’d like to make this for my kids, but I don’t want to mess it up. Thanks!