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peanut-butter-banana-flapjacks-recipe

Peanut butter & banana flapjacks (sugar-free, vegan, gluten-free)

 

 

Flapjacks originate from the UK and are in fact oven-baked oat bars cut into rectangles, typically made from rolled oats, butter, and brown sugar.

In my ongoing quest for sugar-free or low-sugar treats, I’ve come up with this healthier take on the original flapjacks recipe.

These sugar-free peanut butter & banana bars are packed with healthy protein, deliciously moist and naturally sweet thanks to the bananas and raisins.

As a bonus they’re super simple and quick to make!

A few notes:

  • Make sure to use only overripe (black) bananas in this recipe, otherwise they won’t turn out that sweet.
  • I usually make these without maple syrup (unless we have visitors), but if your kids aren’t used to a sugar-free diet (yet), I’d recommend adding in a few spoons of maple syrup or honey. It will make it easier to get them on board. You can then slowly reduce the amount of sweetness as you move forward.
  • These also make a perfectly balanced breakfast for those super busy mornings.

These peanut butter & banana flapjacks are:

  • Sugar-free
  • Gluten-free
  • Dairy-free
  • Egg-free
  • Vegan
  • Low carb
  • Paleo
  • Yummy!

 

Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients

Makes 8 flapjacks

2 large overripe (important!) bananas
1.50 cups * (150g) oats
½ cup (65g) pecan nuts, chopped
3 tbsp plain peanut butter
¼ cup (35g) raisins
2 tbsp coconut oil
Optional: 1-2 tbsp. maple syrup**
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones

** Recommended if your kids aren’t used to a sugar-free diet (yet). It will make it easier to get them on board, and then slowly reduce the amount of sweetness as you move forward.


Directions

1

Heat the oven to 180° C/356° F.

2

Melt the coconut oil.

3

Mash the bananas in a bowl and add all other ingredients. Stir well.

4

Line a medium-sized oven dish (mine is 16x22 cm or 6x9 inch) with parchment paper and add the mixture. Flatten and press down using a spatula or the back of a spoon.

5

Bake for 20-25 minutes until golden brown.

6

Allow to cool completely and cut in 8 squares (or more for small children).

7

Keep refrigerated for about a week in an airtight container.

 

 

Ingredients

 2 large overripe (important!) bananas
 1.50 cups * (150g) oats
 ½ cup (65g) pecan nuts, chopped
 3 tbsp plain peanut butter
 ¼ cup (35g) raisins
 2 tbsp coconut oil
 Optional: 1-2 tbsp. maple syrup**

Directions

1

Heat the oven to 180° C/356° F.

2

Melt the coconut oil.

3

Mash the bananas in a bowl and add all other ingredients. Stir well.

4

Line a medium-sized oven dish (mine is 16x22 cm or 6x9 inch) with parchment paper and add the mixture. Flatten and press down using a spatula or the back of a spoon.

5

Bake for 20-25 minutes until golden brown.

6

Allow to cool completely and cut in 8 squares (or more for small children).

7

Keep refrigerated for about a week in an airtight container.

Peanut Butter & Banana Flapjacks (Sugar-Free, Vegan, Gluten-Free)

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