This post is a paid partnership with Egg Farmers of Canada. As always, all opinions are my own. Thank you for supporting my blog and helping me work with organizations I love and believe in. 
World Egg Day, celebrated each year on October 12, is a global nod to the versatile egg. In honor of the day, here’s a quick recipe for 10-minute peanut butter banana pancakes. With a soft, fluffy texture and a lovely peanut-butter-and-banana flavor, these pancakes use just four ingredients and take about ten minutes from start to finish—perfect for busy mornings.
Eggs are one of my favorite pantry staples because they’re nutritious, affordable, and endlessly adaptable. A single egg provides about 6 grams of protein and contributes 14 essential nutrients, making it an excellent foundation for a balanced breakfast. These 10-minute peanut butter banana pancakes are a simple, protein-packed way to start your day. 
10-Minute Peanut Butter Banana Pancakes
This recipe uses only four ingredients, most of which you likely already have on hand. Despite being flourless, they still deliver that familiar pancake texture and flavor. The ingredients are:
- Bananas: provide natural sweetness, flavor, and help bind the batter.
- Peanut butter: adds rich peanut flavor and extra protein; other nut butters work too.
- Baking powder: a small amount helps the pancakes rise and stay fluffy.
- Eggs: give structure, moisture, tenderness, and more protein.
To make them, add all ingredients to a blender and pulse until smooth. If you prefer, mash the bananas and mix everything by hand in a bowl—either method works. Spoon batter onto a hot, lightly greased griddle, using about a scant 1/4 cup (roughly 3 tablespoons) per pancake. Because the batter is fairly thin, smaller pancakes are easier to flip.
Cook on the first side until small air bubbles form on the surface, then flip and cook the second side for about 1–3 minutes. Serve warm. These pancakes are delicious plain or topped with vanilla yogurt, a spoonful of peanut butter, jam, maple syrup, or sliced bananas. I enjoyed mine with a dollop of vanilla yogurt, a drizzle of maple syrup, and some chopped banana slices. 
Eggs are a staple in my household—used for quick breakfasts, baked goods, quiches, and more. I appreciate Canadian egg farmers for their commitment to quality and animal care. With over 1,000 family farms across every province, buying Canadian eggs supports local farmers and ensures you’re getting fresh, responsibly produced eggs. 
These 10-minute peanut butter banana pancakes are a fast, healthy, and tasty way to enjoy eggs. Will you celebrate World Egg Day this year? Try the recipe and share your favorite egg dishes using the #WorldEggDay hashtag.
10-Minute Peanut Butter Banana Pancakes
Fiona Dowling
5
5
10
10 small pancakes
Ingredients
- 2 large eggs
- 2 medium bananas, peeled
- 2 tablespoons peanut butter
- 1 teaspoon baking powder
Instructions
-
Preheat a large frying pan or griddle to low–medium heat.
-
Place the eggs, bananas, peanut butter, and baking powder in a blender and pulse until smooth. Alternatively, mash the bananas and mix all ingredients together in a bowl.
-
Lightly grease the pan or griddle with non-stick spray or a little oil.
-
Spoon about 3 tablespoons (a scant 1/4 cup) of batter per pancake onto the hot surface. Cook until small bubbles form on the uncooked side, then flip and cook the second side for 1–3 minutes.
-
Repeat with the remaining batter. Serve warm with toppings like peanut butter, yogurt, maple syrup, or fresh fruit.
Notes
Like this recipe? Rate and comment below!