Deliciously nutty and sweet, Peanut Butter Oatmeal Pancakes are perfect quick breakfast that your family will love. These oatmeal pancakes are made with WHOLESOME ingredients and WITHOUT ADDED SUGARS, packed with nutrients and incredible flavor. So delicious and super easy to make!
I was hoping to publish this peanut butter pancake recipe before Pancake Day yesterday. But at the last moment, I decided to swap my afternoon working and spend time with my kiddo celebrating Pancake Day. And oh boy, did we enjoyed the day off yesterday. I made a bunch of these peanut butter pancake beauties. Went to school to pick up my boy, and then we ended up at the local pancake event near the school where we ate pancakes, off course, and had such a great time. When we got home, and after dinner, we enjoyed some more pancakes… this time healthier ones. These ones. Luckily I took photos before we eat them all.
It seems my boys really dig oatmeal pancakes. This is great because I’m such a massive fan of OATS and love seeing my boys enjoy oats too. I made the first batch of oatmeal Blueberry Banana Pancakes a few weeks ago. They disappeared from the plate instantly. I thought that until Pancake Day, they be already bored with pancakes.. but no! They ASK for it again. So I decided to make oatmeal pancakes again, but this time I swapped fruity flavors with nutty ones. And it seems I nailed the flavors. My boys dig these peanut butter pancakes as well.
These fluffy, nutty Peanut Butter Oatmeal Pancakes are sooo delicious. So rich – loaded with wonderful peanutty-cinnamony flavor. Sweet but not overly sweet. But these peanut butter pancakes are more than just sweet treat.
They are packed with NUTRIENTS, so healthy and low in sugar. Actually, they are completely ADDED-SUGAR-FREE. They are naturally sweetened with banana, packed with hearty oats and creamy protein-packed peanut butter. Perfect breakfast options for kids and grown-ups. Bonus: these lovely pancakes are super easy to make. All you need is a few basic ingredients and 15 minutes tops!
Peanut Butter Oatmeal Pancakes ingredients
All ingredients in this recipe contribute to our health in some way, so this treat is far from empty sweet calories. To make these delicious peanut butter pancakes you’ll need:
- OATS: Hearty, healthy, and filling, oats are stapled food in my pantry. It’s one of my favorite grain. They are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan that is known for its power to lower cholesterol and therefore keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. + Proteins. YES, proteins!! They are nutritious and so versatile. When making banana pancakes, I love to use quick oats because they give a more soft, fluffy texture.
- BANANA: Bananas are great. They are sweet and they are packed with nutrients. Bananas are high in fiber and many essential micronutrients, including potassium, vitamin B6, vitamin C and magnesium. (2) They are also packed with antioxidants. (3) I used ripe banana. It gave pancakes sweetness so there’s no need to add extra sugars. Meaning you’ll eat less unnecessary sugars and calories.
- MILK: I used oat milk in this recipe because oat milk is naturally creamy and sweet, plus it has so many benefits too. Oat milk is a popular dairy-free milk substitute. Naturally, oat milk isn’t as nutritious as whole oats, that’s why it’s often enriched with nutrients — including calcium, potassium, iron, and vitamins A and D. But oat milk is unique because it’s free of many of the allergens found in other types of milk. Plus, same as whole oats, it contains beta-glucans — a soluble fiber that may offer heart health benefits (4).
To enhance these oatmeal pancakes with flavor and some more NUTRIENTS, I also added:
- PEANUT BUTTER: Peanut butter is really amazing protein-packed spread that is not only super tasty but super healthy too. It’s loaded with proteins and healthy fats, as well with fibers. (5) Half of the fat in peanut butter is made up of oleic acid, a healthy type of monounsaturated fat, which makes peanut butter good for our heart health. I used all natural peanut butter that has just peanuts. No added oils. No added sugars nor salts. That’s the BEST peanut butter to use, not only for making this peanut butter pancakes recipe but in general… for everyday use.
- CEYLON CINNAMON: Ceylon cinnamon, also known as “true” cinnamon, is a highly delicious spice with many health benefits. Cinnamon is loaded with powerful antioxidants with anti-inflammatory properties. (6, 7) Cinnamon gave these banana pancakes a truly wonderful flavor.
Other pantry ingredients you’ll need:
-
- Egg
- Vanilla extract
- Salt
- Baking powder
If you feel that pancakes are not sweet enough for your taste, you can add some sweetener. I suggest raw honey. Raw honey is unrefined sweetener with many health benefits. It will give pancakes subtle sweetness yet won’t overload them with much sugary calories. Marple syrup is another great choice. It is also considered non-refined sugar, meaning much healthier option.
How to make Peanut Butter Oatmeal Pancakes
- Prepare and measure all ingredients using measuring cups.
- Place 1 ripe banana, 1 medium egg, 3/4 cup oat milk, and 1 teaspoon vanilla extract in a blender. Blend on high for few seconds until ingredients combine.
- Add in 1 1/2 cup rolled oats (or quick oats), 1/4 cup peanut butter, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
- Heat a skillet over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush.
- For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
- Flip carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve immediately, topped with peanut butter or peanut butter maple syrup, bananas, and cacao nibs or dark chocolate chips.
- Makes 6 pancakes that serves 2-3 people.
Substitutions
- You can use quick oats or rolled oats here.
- You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
- Make sure to choose organic virgin coconut oil rather than refined versions. You can substitute coconut oil with avocado oil.
- You can use raw honey or maple syrup here. Date syrup wont work well here.
- MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
- MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Tips for serving
- Top peanut butter pancakes with FRESH FRUITS: banana slices, blueberries, strawberries, or any other high antioxidant berry fruit, or spoonful of creamy peanut butter or peanut butter maple syrup.
- Sprinkle with: cacao nibs or dark chocolate chips. You can be creative here and choose toppings you like.
Tips for storing
- Keep covered in the refrigerator for up to 4 days.
- HOW TO FREEZE: : Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
- Pancakes can be warmed in the microwave. Don’t overheat them.
Peanut Butter Oatmeal Pancakes are:
- Made with all natural, WHOLESOME ingredients.
- Fluffy and full of beautiful peanut flavor.
- Easy to make in just 15 minutes.
- Needs only a few simple ingredients.
- Deliciously sweet but added sugar-free.
- Low-calorie and rich in nutrients – quality fibers, plant-based proteins, and minerals.
- Packed with heart-healthy fats and antioxidants.
- Perfect quick & HEalThy breakfast, kids school snack or afternoon dessert.
- Delicious and satisfying, 100% guilt-free!
Enjoy!
Peanut Butter Oatmeal Pancakes recipe
These Peanut Butter Oatmeal Pancakes are perfect indulgent guilt-free breakfast - yummy, sweet and so HEALTHY. + Easy to make with few simple ingredients! ADDED-SUGAR-FREE & GF.
Ingredients
- 1 1/2 cup rolled oats or quick oats
- 1 ripe banana
- 1 medium egg
- 3/4 cup oat milk
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
-
Prepare and measure all ingredients using measuring cups.
-
Place 1 ripe banana, 1 medium egg, 3/4 cup oat milk, and 1 teaspoon vanilla extract in a blender. Blend on high for few seconds until ingredients combine.
-
Add in 1 1/2 cup rolled oats (or quick oats), 1/4 cup peanut butter, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
-
Heat a skillet over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush.
-
For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
-
Flip carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
-
Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
-
Repeat the process with the remaining batter.
-
Serve immediately, topped with peanut butter or peanut butter maple syrup, bananas, and cacao nibs or dark chocolate chips.
Recipe Notes
Makes 6 pancakes that serves 2-3 people.
Substitutions
You can use quick oats or rolled oats here.
You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
Make sure to choose organic, virgin coconut oil rather than refined versions. You can substitute coconut oil with avocado oil.
You can use raw honey or maple syrup here. Date syrup wont work well here.
MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
Keep covered in the refrigerator for up to 4 days.
HOW TO FREEZE: : Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
Pancakes can be warmed in the microwave. Don't overheat them.
As a measure, I used US cup (240ml).
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
More peanut butter recipes
- Mini Peanut Butter Banana Muffins
- Peanut Butter Oatmeal Cookies
- Chocolate Peanut Butter Banana Roll-Ups
- Chocolate Peanut Butter Chia Seed Pudding
If you’ve tried this peanut butter pancake recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
wow! its looking so tasty and great tips you shared to make it at home.
Hi! Will it be OK if I omit baking powder?
Yes. Pancakes may be a less fluffy but still will taste de-li-cious! :)