Banana Peanut Butter Pancakes {GF, Vegan}

My fruit bowl is usually overflowing with fresh oranges, apples and lemons for smoothies or squirts of acid into dishes. I also always have bananas ripening, getting ready for my banana cookies or my healthy avocado banana mousse. With my fridge full of both and bananas at the ready, I decided to dust off my 2 ingredient banana pancake recipe for an update. I recently learned that I have a big sensitivity to eggs and should avoid them, so the recipe for my 2 ingredient banana pancakes just leaves me with bananas. Not quite as exciting as banana pancakes.

Banana Peanut Butter Pancakes - gluten free and vegean | TastingPage

I tinkered with the recipe, removing the eggs and adding some new flavors and textures to make it hearty enough, but still gluten free and healthy. I have to say that I like this new concoction even better than the 2 ingredient version. The peanut butter brings a nice savoriness and heft, while the vanilla and cinnamon lighten things up for a fun breakfast.

Banana Peanut Butter Pancakes gluten free and vegan

Food sensitivities or not, I hope you'll like this new healthy banana peanut butter pancake.

Banana Peanut Butter Pancakes gluten free and vegan

Banana Peanut Butter Pancakes {Gluten Free, Vegan}

Makes About 15 - 3" rounds


  • 1 tablespoon flax seed, ground into powder + 3 tablespoons water
  • 2 medium sized ripe bananas
  • 2 tablespoons fresh peanut butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 cup gluten free oats - ground into a fine powder
  • 1/2 cup of coconut milk (or other milk of your choosing)


  1. Mix the ground flax meal with 3 tablespoon of water and set aside for 15 minutes until set.
  2. Peel and mash the bananas in a glass bowl until smooth. Mix in the peanut butter until combined. Add the cinnamon, vanilla and baking powder. Stir in the oat powder and then add the coconut milk and stir well.
  3. Combine the flax combination with the banana mixture.
  4. Heat a large skillet over medium high and coat with a non-stick cooking spray or coconut oil. Once hot, pour the batter into the pan, in 3 inch rounds and allow to set without touching for at least 5 minutes. When the bottom edges of the pancake brown and the top solidifies, flip each pancake and cook through about another 5 minutes or until firm. Enjoy with fresh fruit or syrup.

Want more healthy breakfast options? Try one of these.

Banana Peanut Butter Pancakes gluten free and vegan