Vegan Peanut Butter Pancakes
These vegan peanut butter pancakes are fluffy banana pancakes with a creamy peanut butter filling swirled right into the batter, and they come together with a blender and a pan. The batter is bound with chia seeds and ripe banana instead of eggs, so the whole recipe is naturally egg-free and dairy-free. Best of all, you can make the peanut butter yourself from scratch, and I will walk you through exactly how.
This is the first time I made peanut butter at home and I was pleasantly surprised by how easy it was! I used my G21 Perfect Smoothie Vitality blender for the homemade peanut butter and it was ready in less than 5 minutes. The blender basically does all the work, so if you have been putting this off, do not. I even filmed a quick video for this recipe that shows you how to make the pancakes and how to make peanut butter at home, from scratch. Watch it below, and if you like it, give it a Thumbs Up and Subscribe to my channel.
Making the homemade peanut butter first
The peanut butter is the part that surprises everyone the most, because it is just peanuts. Add 2 cups of dry roasted peanuts to the blender or food processor and let it run. It goes through a few stages: first the peanuts turn into a dry flour, then a thick paste, and finally, as the natural oils release, a smooth, glossy butter. You will need to stop and scrape down the walls once or twice, so be patient. Once it is smooth, blend in 1 tablespoon of coconut oil for creaminess, a little maple, agave, or coconut syrup to sweeten, and salt to taste. Blend less if you want it crunchy, or keep it going for extra-smooth.
The ingredients that make these pancakes work
The batter is short and every item earns its place. Here is what each one does:
- Ripe bananas:the riper and spottier, the better. They sweeten the batter and add moisture, so you need very little added sugar.
- Chia seeds:these are the egg replacement. They gel with the liquid and hold the pancakes together while adding a little structure.
- Soy milk or any non-dairy milk:keeps the whole recipe dairy-free. Oat, almond, or your favorite plant milk all work.
- Flour and baking powder:the baking powder is what makes them fluffy. I used a gluten-free flour blend, but any flour works here.
- Homemade peanut butter:drizzled into each pancake as it cooks, so you get that creamy filling in every bite.
How to get them fluffy and golden
Blend the bananas, chia seeds, milk, flour, and baking powder together until smooth, then lightly grease a non-stick pan. Pour in a small amount of batter, about half a ladle, and drizzle peanut butter on top. The most important cue is the heat: cook on medium-low, not high. Peanut butter and banana batter both brown fast, so a lower, patient heat lets the inside set without scorching the outside. Wait until the top surface starts to bubble before you flip, then cook one more minute on the other side. Repeat with the rest of the batter.
Serving, toppings and what to pair them with
Serve these warm with an extra spoonful of peanut butter on top and your favorite toppings: sliced banana, crushed peanuts, or a little chocolate. If you love the peanut-and-banana combination as much as I do, turn it into a whole spread with a peanut butter smoothie on the side, or pair them with my vegan banana pancakes for a bigger brunch. A batch of vegan whole grain cookies uses up any leftover homemade peanut butter beautifully.
Make-ahead and storage tips
The homemade peanut butter keeps in a sealed jar at room temperature or in the fridge, so it is worth blending a double batch while the machine is out. The pancakes are best fresh, but leftovers keep in the fridge for a couple of days and reheat well in a dry pan or toaster to bring back some crispness. You can also freeze them in a single layer, then stack with parchment between each one. If you like this easy plant-based style of cooking, my best gluten-free vegan pancakes are another reliable weekend go-to.
If you make these peanut butter pancakes, I would love to know how the homemade peanut butter turned out for you, crunchy or smooth. Rate the recipe below and leave a comment with your favorite topping combination.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Vegan Peanut Butter Pancakes
Ingredients
- 2 bananas ripe
- 1 ½ cup soy milk or your favorite non-dairy milk
- ½ cup flour any kind; I used gluten-free flour
- 1 tsp baking powder
- 2 Tbsps chia seeds
- oil for cooking
Homemade peanut butter:
- 2 cups peanuts dry roasted
- 1 Tbsp coconut oil
- 2 Tbsps syrup or sugar
- salt additional, to taste
Instructions
Homemade peanut butter:
- It’s so easy! Simply add the peanuts to the blender or food processor and blend until smooth. Add 1 Tbsp of coconut oil, sweeten with some maple, agave, or coconut syrup, and that’s it! You’ll have to stop the blender once or twice to scrape down the sides. Be patient: first the peanuts will turn into flour, and then, the longer you keep the blender running, the smoother the peanut butter will be.
Peanut butter pancakes:
- Add the bananas, chia seeds, milk, flour, and baking powder to a blender. Blend well.
- Grease a non-stick pan with some oil.
- Using a ladle, pour in a small amount of batter (about 1/2 of the ladle).
- Drizzle peanut butter on top.
- Let it cook on medium-low heat until the side facing up starts to bubble. That’s when it’s time to flip it to the other side.
- Flip the pancake using a spatula and cook for one more minute.
- Repeat with the remaining batter.
- Serve these vegan peanut butter pancakes with some more peanut butter on top and your favorite toppings: bananas, crushed peanuts, or chocolate.
Notes
Frequently Asked Questions
Yes. There are no eggs, dairy, or honey in this recipe. The batter is bound with ripe banana and chia seeds instead of eggs, and it uses non-dairy milk, so the whole thing is plant-based and vegan.
Add 2 cups of dry roasted peanuts to a blender or food processor and blend until smooth, stopping once or twice to scrape down the walls. The peanuts first turn to flour, then to a paste, then to butter as the oils release. Blend in a tablespoon of coconut oil, a little syrup to sweeten, and salt to taste. Blend less for crunchy, longer for extra-smooth.
This recipe uses chia seeds and ripe bananas as the egg replacement. The chia gels with the liquid to bind the batter, and the banana adds moisture and structure, so no egg or commercial egg replacer is needed.
Yes. The recipe works with any kind of flour, and I used a gluten-free flour blend myself. Swap in your favorite one-to-one gluten-free flour and keep everything else the same.
Both peanut butter and banana-based batter brown quickly. Cooking on medium-low gives the inside time to set fully before the outside scorches. Wait until the top surface starts to bubble, then flip and cook about one more minute.
Keep the homemade peanut butter in a sealed jar at room temperature or in the fridge. The pancakes are best fresh but keep in the fridge for a couple of days; reheat them in a dry pan or toaster to crisp them up, or freeze them in a single layer with parchment between each one.
Love everything peanut butter! These were a huge success and my whole family loved them. Can’t even tell they’re vegan!
Hehe! I tricked one of my friends with these too! 😀