Light and fluffy cannabis-infused banana pancakes

Published Jul 26, 2020 12:00 p.m. ET
iStock / Janna Danilova

Sure, you could always chop up some fresh banana and toss it onto a plain old pancake, but the flavor and texture simply cannot compare to that of true banana pancakes, plus, when you use the fruit right in the batter, it simplifies the recipe, because it adds things that would otherwise need to be added through a host of different ingredients. So, if you’re looking for an easy pancake recipe that doesn’t sacrifice taste, and won’t eat up an entire day to make, then you’ve come to the right place.

Peanut butter and banana pancakes recipe

This is about as close as it gets when it comes to healthy pancakes, even though it can be tempting to smother them in sweet and sticky sugar, seeing that they don’t require flour, which does nothing but add extra empty calories. That’s right, you can have a sweet, fluffy, fruit-filled pancake without a single bit of the white stuff, and since the base of infusion is a cannabis-infused olive oil, you can also maintain a fair amount of control over the dose of THC, which makes this breakfast the perfect edibles recipe for beginners and season consumers who need a little extra kick.

Preparation time: 10 minutes

Cooking time: 15 minutes

Calories: 181 (without syrup or toppings)

Servings: 4


  • Cannabis-infused olive oil (for frying)
  • 3 bananas
  • 3 eggs
  • ½ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • Pinch of salt


  • Whisk
  • Small bowl
  • Potato masher
  • Large mixing bowl
  • Saucepan (or griddle)
  • Spatula


  1. Crack the eggs into a small bowl and gently whisk them together then set them to the side for now.

  • The next thing you’ll need to do is crush the bananas, so get that fruit peeled and then use a potato masher to reduce them down to a thick mush in a large mixing bowl.

  • Now add the peanut butter to the bananas, and mash everything together until the two ingredients are thoroughly combined.

  • By this point, the pancake batter should be relatively liquify, which means that it’s a good time to switch from the masher to the whisk as you slowly add in the eggs you had prepared earlier.

  • Once the batter is finished, it’s time to heat a saucepan or griddle, then apply a generous amount of cannabis-infused olive oil.

  • If you want the fluffiest pancakes, then you will need to wait until the pan reaches the ideal temperature to start pouring the batter, and you can test that with a single drop of water. One drip dropped into the middle of the pan, and the moment that it hits, it should splatter if it’s ready.

  • When you are sure that it is heated, scoop approximately ¼ cup of the pancake batter and pour it directly in the middle of the pan. This pancake recipe makes four large individual portions, so you should expect it to take up most of a regular-sized saucepan.

  • Fry the pancakes for approximately 3 minutes, or until you see small bubbles form on the surface, and then flip them over and let them cook for another 3 minutes, or until golden brown.

  • You can serve these delicious pancakes with any topping of your choice, including syrup, icing sugar, jam, Nutella, cool whip, or fresh fruit, but no matter how you top them, they are best when served fresh out of the pan.

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