Peanut Butter Banana Pancakes (vegan, gluten-free)

This is a very easy, quick and tasty dessert if you have made a supply of raw banana pancakes beforehand. Over the last few weeks I have been overdoing the peanut butter, I love it and I love eating what I like when I feel like it. No limits here. So I put peanut butter on my raw banana pancakes almost every evening and enjoy them with or without chocolate and some fruits like strawberries or blueberries. Now, if you are not comfortable with non-raw butter, you can substitue raw almond butter and some sweetener if you wish, but the taste won’t be the same. I had a period when I used to eat my raw vegan pancakes like this together with chocolate.


recipe for pancakes:

1 kg bananas make some 2 or 3 Sedona trays –  it depends on how well you blend the bananas. I love my pancakes chunky, so I blend them on slow for a very short time. You can put a few drops lemon juice in them. You can, of course, make the pancakes without chunks. Moreover, you can use other fruits as well, but for me bananas and peanut butter match perfectly.

Once blended, form small round pancakes on parchment paper or dehydrator sheets and dehydrate at 42°. The dehydration time will vary according to the thickness of your pancakes, as well as other factors but the chunky ones need around 12 hours to dry out.

Serving: Spread peanut butter on the pancakes and roll them up. If you don’t have raw vegan chocolate at hand, use cocoa powder instead and some sweetener.

With love,



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