By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
278 cal · 15 min
Peanut Butter Banana Greek Yogurt Pancakes
Recipe GLPR5e9308c7fbf3a4
Fluffy, protein-packed pancakes made with creamy Greek yogurt, ripe banana, and nutty peanut butter powder. Naturally sweetened and lightly spiced with cinnamon and nutmeg, these gluten-free pancakes are quick to prepare and perfect for a wholesome breakfast or brunch.
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Ingredients
1 ripe banana
½ cup plain Greek yogurt
1 large egg
2 tablespoons PB2 powder or natural peanut butter
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
Cooking spray for the skillet
Directions
Add the banana, Greek yogurt, egg, peanut butter powder, flax seed, baking powder, cinnamon, nutmeg, salt, and vanilla extract to a blender. Blend on medium speed until the mixture is completely smooth, about 1-2 minutes. Stop and scrape down the sides of the blender with a rubber spatula if needed to ensure all ingredients are fully incorporated.
Heat a non-stick skillet over medium heat for about 1 minute. Lightly spray the skillet with cooking spray to prevent sticking.
Pour approximately ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.
Flip the pancakes carefully and cook on the second side for another 1-2 minutes until golden brown. Transfer cooked pancakes to a plate and repeat with remaining batter.
Serve the pancakes warm. Garnish with fresh banana slices and drizzle with maple syrup if desired, or enjoy plain for a naturally sweet treat.
Comments
This recipe hits the mark on availability—every ingredient is standard at Harris Teeter, Kroger, Walmart, and ALDI in Charlotte, no special stops needed. Cost per serving runs roughly $1.50 to $1.75, driven mainly by Greek yogurt and peanut butter, which is solid for a protein-rich breakfast. The stated 15 minutes is honest for mixing and cooking, though you should add 5 minutes if you're not used to flipping pancakes on a griddle. It's a straightforward weeknight breakfast that reheats fine in a toaster or microwave, and it feeds two people with real staying power from the protein, though it's not a crowd-feeder for larger families.
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