Let me start by saying I used to dislike peanut butter. The smell, the texture, the taste! Yuck! It wasn’t until I started training with my personal trainer and she offered me a high protein meal plan that I began eating peanut butter. Soon peanut butter and banana on top of whole wheat bread became a favourite snack. Also, I was breastfeeding at the time and learned that eating peanut butter while breastfeeding can decrease the risk of my child developing a peanut allergy. Peanut butter won me over!
Peanut butter is highly nutritious and contains protein and potassium — which lowers the risk of high blood pressure, stroke and heart disease. It also contains fiber for your bowel health, healthy fats, magnesium to fortify your bones and muscles, Vitamin E and antioxidants. If your goal is weight loss, peanut butter is a great condiment to add to your meals.
The other day I was on Pinterest searching for clean breakfast recipes – I was growing tired of the usual bagel and egg or steel cut oats with banana slices. While searching I came across this amazing Peanut Butter Banana Coconut Flour Recipe. To my delight I had all the ingredients stored away in my pantry – woohoo! I knew that bag of coconut flour was going to come in handy one day. Saved myself a trip to the grocery store.
I decided to give this recipe a try – I added my own little spin to it and it turned out amazing!
This breakfast meal was a hit not only with me but with my 19 month old son. He’s loved it and was asking for more. When you have a picky 19 month-old you know this means a lot!
Peanut Butter Banana Coconut Pancakes recipe
It is made with banana, creamy coconut peanut butter, coconut flour and Silk Original Almond milk. Topped with Coconut Mango granola, this recipe provides a gluten-free, grain-free and diary-free alternative to your everyday pancake mix. Packed with protein, it’s really tasty too! Go nuts and give it a try!
- 1 ripe Banana
- 2 Eggs
- 2 tbsp of Earth Balance Coconut & Peanut Spread (Vegan, Gluten-Free, Non-GMO)
- 1/4 tsp of Baking Powder
- 1/4 cup of Coconut Flour
- 1/4 Cup of Silk Original Almond Milk
- 1/4 cup of Coconut Mango Granola (I found this mix at The Bulk Store)
Step 1Begin by cutting the banana in half. Take one half and cut into slices for topping. Set aside.
Step 2Mix together coconut flour and baking powder in a small bowl. Set aside.
Step 3Mix all the wet ingredients together in a separate bowl: eggs, almond milk, remaining banana half, and creamy coconut peanut spread. Once the wet ingredients are combined and fairly smooth, pour both dry and wet ingredients into a blender – I used my trusty Magic Bullet – and mix until it just on the verge of thick. You don’t want it to be paste-like, but you also don’t want it to be runny. If it is too thick, add in another teaspoon or two of almond milk
Step 4Heat a large skillet on medium low and a teaspoon of coconut oil. Drop about 2 tablespoons of the batter for each pancakes and use the back of a spoon to spread the batter out a bit. Cook the pancakes on each side for about 2-3 minutes. Flip pancake when the edges start bubbling and you can easily slide your spatula under the pancake. Once finished, add more coconut oil to skillet and repeat to make 5-6 pancakes!
Step 5Top with creamy coconut peanut spread, coconut mango granola and banana slices. Enjoy!