Banana and Peanut Butter Pancakes

Servings: Makes 16

Nutritional Information:

Per pancake (50g)

Calories 126, Fat 7.6g Saturates 1.5g, Carbohydrate 12g, Sugars 5g, Fibre 2g, Protein 4.3g, Salt 0.08g


For the peanut butter syrup

4 tbsp

For the pancakes

To serve



To make the peanut butter syrup, whisk the peanut butter, water and maple syrup together in a mixing bowl.


For the pancakes, add the agave syrup, milk, banana, buckwheat flour and baking powder to a blender and mix until a smooth batter is formed.


Heat a frying pan over a medium-high heat then add 2 tablespoons of the batter into the frying pan, cooking each pancake for 2-3 minutes on each side until cooked through. Repeat until all the batter is used.


To serve, layer pancakes between slices of banana, then top with the flaked almonds, raspberries and the peanut butter syrup.


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