Oatmeal Peanut Butter Banana Pancakes with Maple Syrup

Breakfast and Brunch | Fruit | Pancakes

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Portions: 5


  • 1/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 2/3 cup old fashioned rolled oats (not instant)
  • 2 overripe bananas, mashed with a fork to a fine pulp
  • 2 egg whites, whipped to stiff peaks
  • 2 tsp canola oil or non-stick pan spray
  • Crunchy or creamy peanut butter, for serving
  • Pure maple syrup (preferably amber syrup for its rich flavor), for serving


  1. In a mixing bowl, combine both flours, baking soda and salt. Set aside.
  2. In a non-reactive mixing bowl, combine buttermilk, oats and bananas. Fold in dry ingredients. Fold in egg whites and mix until just combined.
  3. Heat 1 teaspoon of oil in a 12-inch non-stick skillet over medium-high heat. Drop 1/4 cup of batter onto pan and cook, turning once until lightly browned. Hold pancakes warm on a platter until you’ve got them all cooked.
  4. Spread a teaspoon or so of peanut butter on each pancake and then the Pièce de résistance of course…a generous drizzle of pure maple syrup from Canada.
Advice from Maple experts

Tip: Keep banana pancake kit meals in your freezer – mix together all dry ingredients, store by the batch-full in freezer safe bags.