If you hadn’t guessed already, it was Pancake Day on Tuesday! This peanut butter pancake recipe is such a favourite of mine.

Whenever I’m making it, I think ‘why don’t I make this more often?’. And then I remember. Making pancakes is a messy job. 5 minutes to whizz up all the ingredients. And then somehow in the making process I seem to get the batter EVERYWHERE. All over the kitchen, the walls, the surfaces, me.

No fun.

I am in awe of American families who make 10,000 of these for breakfast and make it look so easy. How do they do that? It takes me about 5000 hours hours to cook the entire lot.  If you have any tips for me please do share!

Moving on. These are my favourite pancakes to date. I used my standard recipe and added some peanut butter to the mix – DIVINE! I hope your pancake flipping skills are much better than mine.

Serves 2-3


  • 1 cup gluten free oats
  • 2 medium sized ripe bananas
  • 2 medium eggs
  • 240g cottage cheese
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup peanut butter
  • Oat milk to thin to desired consistency


  1. Blitz all the ingredients together (I used my NutriBullet)
  2. Melt butter/coconut oil over a medium flame
  3. Spoon two tablespoons of batter onto the pan (I use food rings to keep the pancakes contained)
  4. Cook for a few minutes then flip over and cook until done.
  5. Serve with whatever takes your fancy – bananas and berries work really well or some dark chocolate chips if you’re feeling fancy!

Disclaimer: That makes it sounds SO easy! Don’t be disheartened if yours end up a bit crap, or a bit burnt, or not round. I always ruin the first few until I get into a bit of a groove (yes I still ate them). The main thing is that they will still taste amazing, are full of protein, have no refined sugar and are gluten free. Winner.