Fit Foodie Finds · by Lee Funke★ 4.8 (4)
Peanut Butter Banana Pancakes
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 29%
CARBS 48G45% OF CAL
7G FIBER30G OTHER11G TOTAL SUGAR
FAT 19G40% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with mashed banana and peanut butter mixed into the batter. Naturally sweet and hearty with protein. Serve warm with toppings for a satisfying breakfast.
mainamericanbaked goodeggs🍳 skilletdairy freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large banana (mashed (1/2 cup puree))
- 2 large eggs
- 1 cup unsweetened, plain almond milk
- 1 teaspoon vanilla extract
- 1/4 cup all-natural peanut butter
- 2 tablespoons melted coconut oil
- 1.5 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons coconut sugar (or brown sugar)
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 29%
CARBS 48G45% OF CAL
7G FIBER30G OTHER11G TOTAL SUGAR
FAT 19G40% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 189mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.