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Breakfast recipe · from the recipe book

Peanut Butter Banana Oat Pancakes with Strawberries

Nutty, tender oat pancakes sweetened with mashed banana and warm cinnamon, topped with juicy strawberries and caramelized banana coins.

Peanut Butter Banana Oat Pancakes with Strawberries

Ingredients

  • 3 medium354 gBanana2 mashed, 1 sliced into coins
  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup60 gWhole wheat flour
  • 2 large100 gEggs
  • 1 cup (240 ml)250 gMilk, 2%
  • ¼ cup64 gPeanut butter, no salt added
  • 1¾ tsp8 gBaking powder
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 2¾ tsp12 gCanola oil
  • 1½ cups sliced250 gStrawberrieshulled and sliced
  • 2 tbsp40 gMaple syrup

Steps

  1. Prepare the fruit first: mash two of the bananas in a large bowl until mostly smooth, slice the third banana into coins, and slice the strawberries; set the banana coins and strawberries aside.
  2. In a medium bowl, whisk the oats, whole wheat flour, baking powder, cinnamon and salt.
  3. To the mashed banana, add the eggs, milk, peanut butter and vanilla and whisk until smooth.
  4. Stir the oat mixture into the banana mixture just until combined, then let the batter rest 10 minutes so the oats soften.
  5. Heat a large skillet over medium heat and brush with one third of the canola oil. Cook the banana coins 1 to 2 minutes per side until golden, then move them to a plate.
  6. Brush the skillet with half of the remaining canola oil. Pour 1/4-cup portions of batter and cook 2 to 3 minutes, until bubbles form and edges set, then flip and cook 2 minutes more, until the centers spring back and reach 160°F (71°C).
  7. Brush the skillet with the last of the canola oil and cook the rest of the batter the same way.
  8. Serve the pancakes topped with the strawberries and caramelized banana coins, drizzled with the maple syrup.

Contains: Milk, Egg, Peanuts, Gluten.

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

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