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Breakfast recipe · from the recipe book

Banana Oat Pancakes with Peanut Butter Drizzle

Tender, hearty oat pancakes studded with sweet banana and warm cinnamon, finished with a glossy peanut butter and maple drizzle.

Banana Oat Pancakes with Peanut Butter Drizzle

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup60 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp2 gSalt
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggs
  • 1 tsp4 gVanilla extract
  • 2 medium236 gBananahalf mashed, half diced small
  • 2¼ tsp10 gCanola oil
  • ¼ cup64 gPeanut butter, no salt added
  • 2 tbsp40 gMaple syrup
  • 1½ tbsp20 gWaterwarm

Steps

  1. Prepare the banana first: mash half of it in a large bowl and dice the remaining half into small pieces; set the diced banana aside.
  2. In a medium bowl, stir together the oats, flour, baking powder, cinnamon and salt.
  3. To the mashed banana, whisk in the buttermilk, eggs and vanilla until smooth.
  4. Add the oat mixture to the banana mixture and stir just until combined. Let the batter rest 10 minutes so the oats soften.
  5. Gently fold the diced banana into the rested batter.
  6. Meanwhile, make the drizzle: whisk the peanut butter, maple syrup and warm water in a small bowl until smooth and pourable.
  7. Heat a large skillet over medium-low heat and brush with about a quarter of the canola oil.
  8. Pour in about 1/4 cup of batter per pancake and cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and the centers reach 160°F (71°C).
  9. Repeat with the remaining batter, brushing the skillet with another quarter of the canola oil before each of the next three batches, so all the oil is used.
  10. Serve the pancakes warm with the peanut butter drizzle spooned over the top.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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