Sweet and nutty, these Peanut Butter Oatmeal Pancakes are the perfect quick breakfast. These peanut butter pancakes are made with wholesome ingredients and without added sugars. Packed with nutrients and incredible flavor. So delicious and super easy to make!
Table of contents
My boys totally love oatmeal pancakes. This is great because I'm such a massive fan of oats and love seeing boys enjoy oats too. I made the first batch of Blueberry Banana Pancakes a few weeks ago. They asked for pancakes again this week so I decided to swap fruity flavors with nutty ones and make them a new batch. And it seems I nailed the flavors.
These Peanut Butter Oatmeal Pancakes are so delicious. Fluffy, packed with nutty peanut butter and warm cinnamon flavor. They are sweet but not too much. They are also very nutritious and super healthy. Win!
Why should you try them?
- These peanut butter pancakes are dense but fluffy, beautifuly flavored. SO delicious!
- They are packed with hearty OATS and fibers, good for digestion and immunity, and proteins from peanut butter.
- They are quite filling and nutritious. Perfect quick and healthy breakfast, kids school snack or afternoon dessert.
- They are made with a just a few simple ingredients, and without added sugars. Tasty and satisfying, 100% guilt-free!
- These homemade peanut butter pancakes are easy to make in just 15 minutes!
Ingredients used
This peanut butter pancake recipe is super simple. You will need only a few simple pantry ingredients:
- Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. I love using them as a substitute for regular flour. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion and strong immunity. I used rolled oats here, but you can use quick oats if you like.
- Banana. Bananas are great fruit. They are sweet and packed with nutrients, especially fibers, but also micronutrients, including potassium, vitamin B6, vitamin C and magnesium. (2) They are also high in antioxidants. (3) I used ripe banana here. It gave pancakes enough sweetness so there was no need to add extra sugars.
- Milk. I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
- Peanut Butter. I used creamy all natural peanut butter here. Peanut butter is packed with proteins and healthy fats, as well with fibers. (4)
- Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (5, 6) Cinnamon gave these peanut butter pancakes a truly wonderful flavor.
Other pantry ingredients you'll need:
- Egg - I used free-range, pasture-raised.
- Baking powder.
- Vanilla extract.
- Pinch of salt.
- Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan.
How to make Peanut Butter Oatmeal Pancakes
To make these homemade peanut butter pancakes you will only need a blender. But really everyone can make them. Even the kids. And the best part, they are done in 15 minutes.
Equipment used
- Measuring cups.
- High speed blender.
- Pancake pan - or any pan with non-stick surface.
- Flexible silicone spatula - for flipping the pancakes.
Step by step instructions
- Start with preparing and measuring all the ingredients. I like to use measuring cups.
- Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
- Mix everything at high speed until you get a smooth texture.
- Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
- Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become dense.
- In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
- For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
- Flip the pancake carefully with a flexible silicone spatula and cook for another minute. 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 pancake batter.
- Add toppings and serve.
Tips for serving
- Top peanut butter pancakes with fresh fruits: banana slices, blueberries, strawberries, or any other high antioxidant berry fruit.
- Drizzle them with maple syrup or honey.
- Sprinkle them with cacao nibs or dark chocolate chips.
- You can be creative and choose any other toppings you like.
Tips for storing
- Keep oatmeal pancakes in a air-tight food container refrigerated. They will last up to 4 days.
- To freeze pancakes: Take the pancakes and place each pancake individually in wax paper bag 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.
Substitutions
- You can use roled oats or quick 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.
- You can substitute coconut oil with avocado oil.
- Make it vegan: Swap egg with flax or chia egg. Use non-dairy milk.
- Make it gluten-free: Use certified gluten-free oats.
Recipe tips
- When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
- Use a high-power blender to ensure everything blends well and batter is smooth.
- Make sure you let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
- If you let the batter sit overnight, it will become super dense so you may need to add a bit more liquid.
- I reccomend using very rip and sweet banana. You can use normal banana if you don't have ripe one. In that case, you may need to add some additional sweeteener.
- Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add some sweetener.
- Additional sweetener recommendation:
- I recommend using honey or maple syrup. Make sure you use honey in runny form, not raw.
- Stevia, or any low-carb sweetener.
- Adding sweetener is totally based on your preference.
- Make sure to use organic virgin coconut oil rather than refined versions.
📖 Recipe
Peanut Butter Oatmeal Pancakes
These Peanut Butter Oatmeal Pancakes are the perfect quick breakfast. Sweet, fluffy, perfectly flavored. Also, made made with wholesome ingredients and without added sugars. So delicious and super easy to make!
Ingredients
- 1 ½ cup rolled oats or quick oats
- 1 ripe banana
- 1 medium egg
- ¾ cup oat milk
- 1 teaspoon vanilla extract
- ¼ cup peanut butter
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Prepare and measure all the ingredients using measuring cups.
- Take the blender and add all ingredients - wet ingredients first for easier blending.
- Mix everything at high speed until you get a smooth texture.
- Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
- Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
- In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
- For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
- Flip the pancake carefully with a flexible silicone spatula and cook for another minute. 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 pancake batter.
- Add toppings and serve.
Notes
Makes 6 pancakes that serve 3 people. The serving size is 2 pancakes.
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.
- You can substitute coconut oil with avocado oil.
- Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
- To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag 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.
Nutrition
Serving: 1pancake | Calories: 174kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 239mg | Fiber: 3g | Sugar: 6g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
DisclaimerThe 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.
This post is originally published in February 2020. It's updated with more details and information and republished in September 2021. The recipe stayed the same.
Amanda Wren-Grimwood says
These pancakes are delicious. Just the right amount of peanut butter and certainly satisfying as a great breakfast too.