Yes. That says magic. Because I’m pretty sure some sort of pixie flew in my window last weekend and inspired me to make the most decadent pancakes that would make even Elvis proud. Yes, Presley.
Some days I just love waking up and looking through the cabinets and throwing things into a bowl and seeing what happens. This was completely one of those days. It was Sunday late morning after a long night out and I refused to let us order in brunch after spending so much at dinner the night before. It seems to be these moments when I feel the most inspired. It’s like a strange kind of kitchen cooking show – make something awesome from what’s in your cupboard because I’m punishing you for going for the second bottle of wine and appetizer AND dessert last night.
Luckily, we’ve been on a Sunday shopping schedule for the last few weeks where I’ve been stocking up on enough staples and basics to make us breakfast, lunch, and dinner the entire week. Sometimes I’m really good at figuring out how much of what will last how long. Other times it’s Wednesday and we’re out of fruit. But this week – I went the other way. I ended up with some leftovers that desperately needed to be consumed.
Like this poor banana.
It was a really quick recipe – pancakes are pretty low-maintenance, especially if you have the ability to cook more than one at a time. Which is what makes them a great option on a morning when you’ve overslept or just feel like having something decadent without a whole lot of effort.
You may think I’m hyping up the sauce too much by calling it “magic.” I’m telling you I think it’s worth the hype. It was simple, but rich and thick and was the perfect topping for these pancakes.
What may be the best thing about these pancakes other than the fact that they’re delicious, is that they were relatively guilt-free. Full of whole grains, protein, and banana, they filled me up with a small serving and I stayed full for hours. (For the record the giant stack photographed was for R. I had three pancakes and that was enough to fill me up.)
But enough backstory, we all know you’re really here for the food porn and the recipe. *So here it is:
Peanut Butter Banana Oat Pancakes with Magic Sauce
What You’ll Need:
- 1 cup whole wheat pastry flour
- 1 mashed over ripe banana, plus additional for topping
- 1 egg replacer
- 1/4 cup peanut butter, plus 1 1/2 tablespoons for magic sauce
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons maple syrup, plus 2 more tablespoons for magic sauce
- 1 cup unsweetened almond milk, plus 1/2 tablespoon for magic sauce
- Mash the banana with a fork until it is broken up a bit. Mix the dry ingredients together in one bowl, and mix the wet ingredients in another. Add the wet into the dry and mix well. You may have to mix for a while to get the peanut better to incorporate well.
- Add about 1/4 cup of the batter to a lightly greased griddle or skillet over medium heat. Cook on one side until the batter starts to bubble. Flip, and cook the other side until the cake is cooked through. If you have a short attention span, like I do, feel free to make one at a time. To keep the cooked ones warm, simply place on a pan in the oven at 200 degrees until all the other pancakes are finished.
- While your pancakes are cooking, prepare the magic sauce. Melt the peanut butter down a bit by tossing it the microwave for about 30 seconds. Add the maple syrup and almond milk and whisk until the peanut butter is fully incorporated. It should be a thicker consistency than normal maple syrup.
- Top the pancakes with fresh slices of banana and drizzle the sauce on top. Prepare to be wowed.
*I decided to try out a new recipe template. It doesn’t allow for as many step-by-step photos, but it does make the recipes printable… what do you think? Is it a keeper?
Girl Eats Greens 
Oh my goodness! I want these right now! I’ve got an appetite like whoa from my long run yesterday and these would hit the spot! 🙂
Thanks, Laura! And yes they would definitely hit the spot for post running fuel!
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Yup, these look totally magical. YUM!
Lovely photos as usual!
Thank you Sophia! 🙂
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Looks incredible! Add peanut butter to pretty much anything, and I’m a fan. Your pancake recipe looks so satisfying 🙂
Thanks, Lisa! It was definitely a great way to start the day!
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You can certainly see your expertise within the work you write.
The sector hopes for more passionate writers such as
you who aren’t afraid to say how they believe.
At all times go after your heart.
Thank you, Lonnie.
… I have two words for you. Heavenly BLISS.
I decided to buy a $11.00 bottle of peanut butter a few days ago (I live in Serbia and… well… peanut butter isn’t the “norm” here) to make these amazing peanut butter chocolate-esque doughnuts.
Last night I was trawling foodgawker and saw these pancakes. I was SOLD. If it hadn’t been 2am in the morning, I would have gotten up and made them right there and then. I made them as soon as I woke up and my fiance begrudgingly complained about peanut butter and his intense dislike of it…
Until… he tried the pancakes with your magic sauce. He had 5 and nommed most of all of the magic sauce 😦
I’m stuffed after 3 but I’m pregnant so I’m pondering if I can get away with 1 more… for the “babies sake” … hehe ❤
Next I'm going to make that beetroot pasta from your blog, it looks soooooo goooood!! You have a new fan.
P.S. We did have an issue with the milk … it was too thick so we had to add a lot more milk then stated in the recipe. Not sure what I did wrong? 😕 Maybe my flaxseed-egg replacement mix was not quite right??
Hi! Thank you so much for finding me and for your feedback. I’m so glad you liked the pancakes, and I’m not quite sure what happened with the milk? It’s possible the flax were thicker than my replacement, which I’ll definitely make note of in the recipe. I’m so glad you enjoyed!!! And I’m very happy to have a new fan. 🙂 I can’t wait to hear what you think of the beet pasta!
Ack, you can delete one of my comments – lol – I thought my first one didn’t go through! 😀
I was using brown flaxseeds … and it was much thicker than normal but we literally just put milk in until it looked like your picture of the mixture (hallelujah!) for your meticulous photo taking and they worked perfectly from there.
My fiance is asking me to make some more magic sauce so he can finish the rest of the pancakes for dessert tonight lol!
Yay! I’m so glad the photos helped. 🙂 And I love love love that you’re both enjoying the recipe. It makes my day to hear when people try my recipes and like them!
I saw this last night on foodgawker and wanted to get up immediately and make them. Instead I waited til this morning. I bought a $11.00 bottle of peanut butter (it is a luxury here in Serbia) a few days ago… I blame it on pregnancy cravings… and figured this was the perfect recipe to break it open for.
Anyway, my fiance was not sold on the whole peanut butter pancakes + sauce (he HATEEES the stuff) but after he had his first bite he was hooked.
He said the magic sauce was amaaazing, apparently he doesn’t mind peanut butter in pancakes or a sauce, heeh. We had a bit of a difficulty with the pancake mix though – it was very thick and needed a lot more milk than stated in the recipe. I used flaxseed egg replacer. I also used honey instead of maple syrup. We get the honey from family who have their own hives.
I’m not vegan – hehe – but healthy!
I had 3 pancakes and was very full but went on to have a fourth because I’m pregnant and if you cannot indulge when pregnant… when can you?!
My fiance had 5 and was full, full, full. I’m addicted to your blog, bookmarked quite a few recipes. THANKS ❤
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I made your very delectable pancakes & they were just amazing! Really beautiful!
Oh yay! Thanks so much, Sophie – I always love hearing how my recipes turn out when other people try them. Glad you enjoyed! 🙂
😀
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