Fluffy gluten free, vegan stuffed pancakes, with a warm peanut butter and banana filling.
I have a new favorite breakfast. It’s sweet, it’s bready, it’s simple, it has peanut butter AND banana, it’s pancakes! I know, I know; there’s nothing new or special about pancakes.
These ones, however, aren’t just any ol’ pancakes; these ones are stuffed with a pb/banana filling that oozes out once you cut into it, leaving you salivating in disbelief. Okay, maybe that only happens to me.
I like to think of these stuffed pancakes as confused crepes. They’re like a teenager who can’t decide if he wants to go to the police academy or follow his dream of becoming a musician, so he does both and becomes the greatest cop in the force with his new musical crime fighting tactics.
One important step you don’t want to skip in this recipe, is to freeze the filling after you mix and portion it. That way you can handle them and plop them on top of the pancake batter when cooking. Otherwise, it will be gooey and hard to work with. It is doable that way, but why make things more difficult than they need to be?
The options for fillings are unlimited. I did opt for the classic peanut butter and banana combo; it was hard not to. But, you could easily replace it with whatever you’re feeling. Peaches? Strawberries & almond butter? Chocolate cherry? The possibilities are endless.
- 1 cup 150g All Purpose Gluten Free Flour
- 1 Tbsp 15g Baking Powder
- 1 Tbsp 7g Ground Flax + 3 Tbsp (45ml) Warm Water
- ¼ tsp Sea Salt
- ½ cup 125g Mashed Banana
- ½ cup + ⅛ cup 150ml Almond Milk
- ¼ cup 60ml Sunflower Oil
- 2 Tbsp 30ml Maple Syrup
- 1 Tbsp Vanilla Extract
- 100g 1 small Banana
- ⅓ cup 85g Peanut Butter (100% nuts, no additives)
- 1 Tbsp 15ml Maple Syrup
- Pinch of Salt
For the filling: Prepare the filling by mashing the banana into a paste with a fork in a bowl. Stir in the peanut butter, maple syrup and salt. Using a cookie scoop or ⅛ cup measure, scoop the mix onto a baking sheet lined with parchment until mixture is gone and place in the freezer. You should end up with 6 piles. Freeze at least 30 minutes ahead of time, or overnight.
For the pancakes: Prepare flax egg by combining ground flax and water in a small dish. Set aside. Sift dry ingredients into a mixing bowl. Mash the banana in a separate bowl. Add remaining wet ingredients (including flax egg) and stir. Combine the wet and dry ingredients and stir until fully incorporated.
Heat a pan over medium heat with 1-2 Tbsp of oil. When hot, place ⅛ cup of pancake batter onto the pan. Place a frozen disc of filling on top of the batter, then cover with another ⅛ cup of pancake batter. (Refer to pictures above if necessary.) Cook 2-3 minutes per side. Continue until the batter is gone, adding more oil to the pan as needed. Makes 6 pancakes.
*When making the pancake batter, you can also blend the banana with the other wet ingredients in a blender or food processor, instead of mashing by hand.