Peanut Butter Banana Pancakes

Ever since I can remember, I have had a slight aversion to pancakes. Oddly enough, I think they smell delicious, and look beautiful, and are fun to make… but I just can’t get into actually eating them.  Every once and a while, though,  the boys in my house will request pancakes. And so, every once in a while, I give them another shot. When I do opt to eat a few pancakes, I will absolutely never… ever… put syrup on top of them. Not even a drizzle. No way.

Am I a complete freak?

No matter how often I try, for over 28 years I have always thought the same thing about pancakes: “meh”. They are always just “meh”.

Add syrup and I think they are downright gross.

But, this recipe is a bit different for me… I actually think these are pretty good. Better than “meh”.  Maybe I like them because they are loaded with one of my favorite flavor combos of all time- peanut butter and banana (only rivaled by my love for peanut butter and jelly).

After convincing myself that these pancakes would be yet another recipe to add to the “just okay” pile… I ate a huge couple of bites and gave the rest to my son (he got his own too). That’s progress! Normally, I wouldn’t have even tried a bite. I have a pancake complex… I admit it. My son excitedly proclaimed that they were the best pancakes he has ever eaten. Which, for the record, is saying a lot.

So there you have it- a pancake recipe that is kid friendly (aren’t they all?) and “me” friendly. Um, yeah- for all of you out there who will be making pancakes for me. Maybe my mom is paying attention to this? Well… I know my husband is. Hi, dear.

And completely off topic: this will be my only post this week as I am getting outta Ohio and heading to Philadelphia! I am so excited to take a vacation I can hardly stand it. :D

So, it will be a little barren around here over the next week.  But, I promise I will have something wonderful and fun to share with you people upon my return! Until then… pancakes are always fun. Even without syrup.

Peanut Butter Banana Pancakes – Vegan and Gluten Free

Ingredients:

  • 1 cup sorghum flour
  • 1/4 cup tapioca flour
  • 4 tbsp vegan granulated sugar
  • 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp salt
  • about 1 1/2 cups non-dairy milk
  • 1 tbsp olive oil
  • 1/2 cup creamy peanut butter
  • 1 medium sized banana- thinly sliced
  • 1 tbsp vinegar
  • vegan margarine for cooking

Directions:

Mix flours, sugar, xanthan gum, baking powder and salt together in large mixing bowl. Add 1 cup non-dairy milk, peanut butter and olive oil and stir until well combined.  Stir in sliced banana pieces, sort of smashing them into the batter as you stir. I left quite a few chunks in mine. Next add your vinegar and about 1/2 cup more non-dairy milk until a batter consistency is reached. You may need more or less milk depending on how thick your peanut butter is… and on your preference for batter thickness. Mine looked like this before I added about 1/2 cup more non-dairy milk:

Heat your griddle, skillet, or flat frying pan a little lower than medium-heat and add a touch of margarine (about 1/2 tsp) per pancake. Allow pan or griddle to become hot. Drop about 1/4 cup batter onto hot pan and let cook (without touching it!) for about 4 minutes, or until the pancakes bubble up on top and detach easily from pan. Immediately flip over (without making a mess of the top of the pancake) and let the other side cook about 2 minutes. Don’t overcook them- it’s easy to do!

This is just how I cook pancakes- and it involves a bit of intuition since I don’t ever use the same pan when I make pancakes… and I don’t always time them perfectly. In fact, I usually make my husband cook them, because, ya know, I don’t like pancakes. If you have a more trusted method of making pancakes, I urge you to use it, rather than follow my exact directions.

Serve warm with a sprinkle of powdered sugar and a few more fresh banana slices. :)

this post was entered in the Gluten Free Photo Contest

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36 Responses to Peanut Butter Banana Pancakes

  1. Anonymous says:

    The texture of these reminded me of a grilled cheese, crisp on the outside and gooey inside. Yummy. I halved the recipe and made five medium-sized pancakes. I also subbed brown rice flour for the sorghum flour. Good recipe. Thank you.

  2. Bec says:

    I just tried to make these and totally failed :(Cooked for 4 minutes and then when I went to flip the top even though bubbly, was so raw it was going to fall apart if I flip so left a bit longer and still couldnt do it! the bottom was so burnt it stuck to the pan and the rest of the pancake just smushed when I tried to flip like scrambled eggs :( If it had have cooked like scrambled eggs I probably still would have eaten it but it stayed raw in the pan :(

    • allyson says:

      Hi, Bec. Did you have the heat high enough? The thing with most pancakes is that they shouldn’t ever be flipped if they are still raw, or else they’ll definitely fall apart. The heat of the pan is a big factor and usually why the first pancake (or crêpe etc) falls apart. Usually if my first one seems to not be cooking, I have to crank up the heat to get the others to work. Depending on your range setting, this could be the case.

  3. [...] Manifest Vegan.com Post a comment — Trackback URI RSS 2.0 feed for these comments This entry (permalink) was [...]

  4. HEATHER BRANDT says:

    Can you freeze these?

  5. [...] Head on over to Manifest Vegan to grab the cooking instructions and to take a gander at some more mouth watering photos! Share and Enjoy: [...]

  6. Cathy says:

    I just finished a big dinner. And somehow I am looking at this and craving pancakes!

  7. Katrina says:

    I’m going to love these pancakes. I can tell!

  8. [...] adapted from Manifest Vegan [...]

  9. Melissa says:

    I love that last pic! I have to admit, I’m a syrup person. Although, whenever I make pancakes with bananas, I don’t really want syrup since they’re so sweet on their own. I’m kind of leaning more towards waffles these days, since you just pour them in and let the appliance do the work.

  10. Kim says:

    These are amazing looking! I am going to have to make these for my daughter and while I’m at it eat a few for myself. The shots are beautiful, as usual, and anything with almond milk and peanut butter is ummm yum.

    thanks for the new soon to be fav breakfast.
    Kim

  11. Melanie says:

    Thanks! My heart definitely belongs to almond milk too!

  12. Melanie says:

    Hi, I love your website! These pancakes look amazing…peanut butter/banana is a great combo. Also, I have a vegan cooking question! If a recipe for vegan key lime pie calls for soy milk, could I also substitute in almond milk or are they too different?

    • allyson says:

      Hi Melanie,

      Thank you so much!
      Yes, pretty much all non-dairy milks act the same- I often use soymilk, almond milk, hemp milk, and rice milk interchangeably. As you become more familiar with using them, you can detect a subtle flavor difference in each- but it never really changes the chemistry or texture, etc. Currently, my heart belongs to almond milk. :)
      ~Allyson

  13. Sarah says:

    Hope you have an awesome holiday!!!

    Oh, and the pancakes look delicious. I’ve never had proper american pancakes. x

  14. Esen says:

    Hi

    I wanna try these but what can I use instead of the xantham gum? and What does the xantham gum do exactly?

    Thanks!

    • allyson says:

      Hello- You could definitely try them without the xanthan gum. It acts as a binder in gluten free baking/cooking etc… but the recipe may work pretty good without. :)
      Thanks for the comment/question! :)

  15. Laurel says:

    Glad I could help. I think it’s pretty funny myself; it’s just that, well, nobody wants to be beaten by a pancake.LMAO

  16. Susan says:

    I am the opposite – I love pancakes. Anytime of the day, for any reason, and maple syrup is a must. ;)
    Those look amazing – what a gorgeous photo of the stack!

  17. Looks great! I cannot wait to try them out!

  18. Melisser says:

    Ooh, these look SO good! I need to make these.

  19. Laurel says:

    I’d love some too. I’m not a huge pancake fan, once or twice a year though I get a craving. They’re always, always cooked on the outside and raw inside no matter what temperature I try them on. This weekend my hubby, who can fry anything, tried using a Colleen Patrick Goudreau recipe and a Namaste all in one mix (rice flour, sorghum, tapioca, xanthan gum, whatever) to which I added a cup of buckwheat flour. Even he couldn’t get them cooked through. Not wishing to admit defeat I put them in the oven at 300F for an hour. The outside were definitely cooked, almost black and tough and the insides were STILL raw. I wonder where bad pancake karma comes from?
    Enjoy your vacation and have tons of fun!!! And, when you’re back would you fix me a pancake please?

    • allyson says:

      Laurel- As bad as it sounds, you just made me laugh out loud. :) Really, I sympathize.. and my goodness you are determined! Thank you for the smile… I’ll try and bring some good pancake karma to share when I return from Philly. I know I need some positivity with all my bad-talkin’ about them… :\

      And, I will definitely fix you a pancake… oddly enough, after that post I am now craving them. What is that?! First time for everything I suppose. :D

      <3 allyson

  20. Dianne says:

    My boyfriend would love these with chocolate chips in them. I’ve always loved pancakes, with lots of real maple syrup, but I like french toast better!

    • allyson says:

      mmmm… now French Toast is something I do love. I forgot how much I loved it. mmmm…. I need to make some of that!

  21. lance says:

    That last photo is amazing.. I love it! Though I’m at the polar opposite end of the spectrum when it comes to syrup. I would need rivers of pure maple syrup running down the sides of those stacks.

    • allyson says:

      I envy you… I really think syrup sounds like a fantastic idea on pancakes, I just can’t do it. My husband, though… total syrup fanatic. He practically uses the entire bottle on one stack of cakes.

      *Add to the weirdness of me and my food preferences, I love lots of maple syrup on my grits. :)

  22. Mandee says:

    They look and sound delicious! I hope you overcome your dislike for pancakes but they really are best when enjoyed occasionally anyway :)

    • allyson says:

      Me too Mandee… :) I’m sure there will be a time when I won’t be able to eat enough pancakes…

      …. even the word “pancake” is adorable. <3

  23. Morgan says:

    Oh, and that last pic you took is amazing!

  24. Morgan says:

    Oh my goodness!!!!!!!!!!!!! First off, I love pancakes, they are one of my favortie thigns. Second, I love pancakes and peanut (and bananas). I love putting PB and syrup on mine, these look so good!!

  25. Dr. Josh Axe says:

    Those photos are incredible! I wonder if you could substitute almond butter for peanut?

  26. This looks amazing! The photo is gorgeous! That is a bad ass stack of cakes. :)

  27. I love that last photo! absolutely perfect.