When I shared these yummy banana pancakes over on my snapchat I got a surprising amount of screenshots and messages on Instagram asking for the recipe, so I thought I would share it with you guys even though it is actually really very similar to some of my other pancake recipes. I used my favorite banana pancake recipe and then added some extra goodies like hemp seeds and cinnamon + I served it with peanut butter, raspberry chia jam, banana slices and crunchy peanuts – so yum!!
When I first made these I added the peanut butter to the batter (which is why you don’t see it in the photos), but I didn’t feel like I got much bang for the buck flavorwise, so I decided to just serve them with the peanut butter instead of adding it the batter the next I made them and it was definitely much better!
Find more pancake recipes right here!
Ingredients – 2 small servings/1 large serving:
1 banana, ripe w. brown dots
2 deciliter (1 cup) rolled oats
1-2 tablespoon hemp seeds – optional
2 tablespoons greek yoghurt or skyr
1/2 teaspoon pure vanilla powder
1/4 teaspoon cinnamon
1/3 teaspoon baking powder
1/3 teaspoon baking soda
1 heaping tablespoon peanut butter*
2 tablespoons raspberry chia jam
1/2 banana, sliced
Fresh raspberries – optional
Chopped peanuts – optional
*you can also choose to add it to the batter instead
Start by adding all the ingredients to a blender and pulse until smooth. Heat a non-stick pan (I prefer to make them on high heat) and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan and cook the pancake for about a minute or two until little bubbles start forming in the batter, flip it and give it another minute. The cooking time depends on how thick you make your pancakes. I served the pancakes with peanut butter, raspberry chia jam, banana slices, raspberries and a little bit of chopped peanuts, so delicious! Enjoy ❤︎