Oatmeal Peanut Butter Banana Pancakes with Maple Syrup

Pancakes / Fruit / Breakfast and Brunch

Maple Syrup recipes for CRTT
5 portions
Metric Imperial


  • 80 ml whole wheat flour
  • 80 ml all purpose flour
  • 5 ml baking soda
  • 2.5 ml salt
  • 480 ml buttermilk
  • 160 ml old fashioned oats, not instant
  • 2 overripe bananas, mashed with a fork to a fine pulp
  • 2 egg whites, whipped to stiff peaks
  • 10 ml canola oil or non-stick pan spray
  • Gobs of crunchy or creamy peanut butter
  • Pure maple syrup from Canada


  1. In a mixing bowl, combine both flours, baking soda and salt. Set aside. In a non-reactive mixing bowl, combine buttermilk, oats and bananas. Fold in dry ingredients. Fold in egg whites and mix until just combined.
  2. Heat one teaspoon of oil in a 12-inch non-stick skilled over medium high heat. Drop batter by the scant ¼ cup full into pan and cook, turning once until lightly browned. Hold pancakes warm on a platter until you’ve got them all cooked.
  3. Spread a teaspoon or so of peanut butter on each pancake and then the Pièce de résistance of course…a generous drizzle of maple syrup.

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