For the past twenty-one-ish years of my life, I’ve been on a cereal kick. Lately, however, I’ve been on a baked breakfast kick!
For this morning’s peanut butter pancake bake, I drew inspiration from two of my favorite bloggers: Julie’s baked pancake, and Chelsey’s peanut butter pancakes.
Peanut Butter Pancake Bake
– 1/4 c whole-wheat flour
– 2 T peanut flour (available here if you’re looking for it)
– 1 t baking powder
– 1 T ground flax mixed with 3 T water (flax egg)
– 1 t cinnamon
– 1 t vanilla extract
– 1 T creamy peanut butter
– 1/4 c non-dairy milk
– sweetener, to taste (I used a small squirt of maple syrup)
– banana slices, for garnish (optional)
Preheat oven to 350*F. In a small bowl, combine whole-wheat flour, peanut flour, baking powder and cinnamon. Mix in flax egg, vanilla, peanut butter and milk. Add sweetener, if desired. Pour into an individual baking dish and top with banana slices. Bake for approximately 25-30 minutes, or until toothpick inserted in center comes out clean. Sprinkle with cinnamon and enjoy.
I actually cooked this last night, then left it covered with tin foil to cool overnight. Though it seems like a pain to prep breakfast ahead of time, I’ve grown to love it- there’s no thinking or dirtying up the kitchen first thing in the AM.
The cake itself was thick and peanut-buttery, and the banana offered a little extra sweetness on top. It’s super filling, as well- took me awhile to eat, which is rare!
Several of you have asked where I found my heart-shaped ramekin, and unfortunately I have no idea! I swiped two from the out-of-control dish collection at my parents’ house. I think they’re actually meant for creme brulee
| One of my favorite necklaces…antique cameo charm, monogrammed ring from my dad and a tiny globe from my mom |


This was so yummy! Made it this morning for breakfast. Your right it is very filling! Will be one of my go to breakfasts now
thanks!