Gluten-Free Peanut Butter Pancakes with Honeyed Banana Compote

I’m a huge fan of dish inception- inserting the flavors of one food item into that of another (i.e. banana bread oatmeal, pumpkin pie souffles, etc).

It’s been a little over a month since my last taste of meat and continuing my love of sandwich creation has been…tougher than expected. To help, one of my good friends suggested I try my hand at the peanut butter-honey-banana combo for a new twist on my old friend the PBJ. And I’ve completely converted. So much so, I developed a way to have this trio for a wholesome breakfast, too.

If you usually have oatmeal for breakfast, no worries. The great thing about these pancakes is the lovely replacement of flour with whole-grain oats, ground in a food processor. Additionally, these oats are naturally gluten-free! ( if you purchase completely “gluten-free” oats just to be on the safe side, those work great as well). The oats not only add a really lovely texture and nuttiness to the pancakes but also are great boosters for your metabolism, too.

For the compote, I didn’t want something shockingly sweet to drown out the peanut butter flavor but to give it a similar feel to the sandwich we all know and love. All it took was a little mashed banana, some honey, and a spoonful of milk popped in the microwave for about a minute. The heat caramelizes that warm banana flavor, which blends quite nicely with the honey for an overall great texture and pancake topper.

I love these pancakes because they’re incredibly quick and easy to make. Plus, the health benefits are out of this world with your protein, fruit, and complex carbohydrates! Who knew breakfast could be so invigorating?!

Gluten-Free Peanut Butter Pancakes with Honeyed Banana Compote

Yield: 1 serving          Prep Time: 5-10 minutes            Cook Time: 5 minutes


1/4 cup whole grain oats (specifically gluten-free if you’re extremely sensitive)

1 teaspoon brown sugar

1/4 teaspoon baking powder

1/8 teaspoon cinnamon

pinch of salt

1/4 cup nonfat milk

1 teaspoon peanut butter (Better n’ Peanut Butter Brand is completely gluten-free!)

1/2 teaspoon canola oil

for the compote:

1/2 of a banana, mashed

1 teaspoon honey

1 teaspoon nonfat milk


Preheat a skillet or griddle to medium heat. Place oats, brown sugar, baking powder, cinnamon, and salt into a food processor and blend until fairly smooth. Transfer to a small bowl and combine with milk, peanut butter, and oil. Drop pancakes by heaping tablespoons onto skillet. Allow each side to cook for about 2 minutes before flipping.

Meanwhile, combine mashed banana, honey, and milk in a microwavable safe bowl. Heat on high for about one minute.

Remove pancakes when finished, top with as much honey-banana goodness you like, and enjoy!


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