You don’t need a pantry full of baking ingredients to whip up these delicious pancakes! Made with just peanut butter, egg, and banana – they’re a delicious and high-protein breakfast in minutes. These are so easy to make, your kid can help as well.
- 4 (800g) medium ripe bananas
- 4 eggs
- 1/3 cup (90g) crunchy peanut butter
- honey, to serve
- cooking oil spray or unsalted butter
Place bananas in a medium bowl, mash well with a fork; there should still be small lumps of banana. Add eggs; beat until combined. Stir in peanut butter.
Coat frying pan with oil spray. Drop 1/4 cups of mixture into pan, allowing room for spreading.
Cook for 1-2 minutes or until golden underneath. Turn pancakes; cook for a further 90 seconds or until cooked through. Remove from pan; cover to keep warm. Repeat with remaining mixture.
Served pancakes warm, drizzled with honey.
These gluten-free and dairy-free pancakes can also be made nut-free by substituting peanut butter for a seed butter like sunflower or sesame (tahini).