Easy and fun Peanut Butter Banana Breakfast Pizza made with nourishing ingredients like chickpea flour, cinnamon, and plenty of peanut butter and ripe banana! High in fiber and plant protein, this makes a great kid-friendly breakfast. Make the base ahead for quick healthy breakfasts! Vegan and gluten free.
It's kind of like a circular open face pb nanner sammie. Actually it's exactly like that. The chickpea flour crust is pretty dreamy because it cooks up in less than five minutes and is packed with fiber and protein.
You can find it at pretty much any grocery store these days!
If you're feeling savory, go back the old favorite, my Chickpea Flour Breakfast Pizza. It's a real winner, loaded with eggs, salsa, avocado, and green onions galore.
Ellie Goulding's "Explosions" is coming to mind. Flavor explosions, that is. This Fruity Flourless Breakfast Pizza is another heavenly choice!
Basically this vegan and gluten-free chickpea flour crust is totally customizable.
Swap the almond milk for water and the maple and cinnamon for garlic and salt before slathering it with avocado and red pepper flakes.
Avocado toast pizza anyone?! OMG can we please make that a thing?! Insert praying hand emoji here.
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Peanut Butter Banana Breakfast Pizza (Vegan + Gluten-Free)
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 1 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Easy and fun Peanut Butter Banana Breakfast Pizza made with nourishing ingredients like chickpea flour, cinnamon, and plenty of peanut butter and ripe banana! High in fiber and plant protein, this makes a great kid-friendly breakfast. Make the base ahead for quick healthy breakfasts! Vegan and gluten free.
Ingredients
For the crust:
- ¼ cup chickpea flour
- ¼ cup almond milk
- 2 tsp pure maple syrup
- ½ tsp cinnamon
- ½ tsp vanilla extract
For the toppings:
- 1-2 tbsp creamy peanut butter
- 1 ripe banana, sliced
- Toppings of choice (I used hemp seeds and cacao nibs, drizzle of maple syrup
Instructions
- Heat a medium skillet sprayed with cooking spray over medium heat.
- Whisk together the crust ingredients until smooth.
- Pour batter into hot pan and cook for 4-6 minutes, or until firm and easy to flip. Flip and cook for another few minutes, or until set.
- Top with peanut butter, banana, toppings, and pure maple syrup.
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Alex says
This was such a quick, delicious, and healthy breakfast! I was looking for a recipe to use up the rest of my chickpea flour and now I will be going to buy more to keep making this. Thank you!
Alexis Joseph says
Thanks for the reminder to make this again!
Stacey says
Yup, this recipe is so easy to make, but I still can't get enough of it. Sometimes, instead of peanut butter, I add strawberry jam.
Janet says
Have you ever tried another kind of gf flour with this recipe? This sounds really good and have every other flour except chickpea. Thanks!
Kate says
Makes total sense! And i'm happy to hear it 🙂 'cados are my life.
Thanks for the quick reply! 🙂
Kate says
YUM! I have been a longtime lover of your recipes, blog, and view on nutrition. I recently read The China Study and a few other books by Dr Mcdougall and I'm curious what your take is on his take on low-fat/no oils? I go back and forth on oil and high-fat plant-based foods, and I never know what to believe! I would love if you would do a post on this, or share some insight 🙂
Happy Thursday!
Alexis says
Hey there, Kate! I personally eat a good amount of healthy fats like nuts, nut butter, avocado, hemp seeds, chia seeds, etc. I do use olive oil and coconut oil but I woudn't ever take them by themselves. Everyone is different but I coulnd't imagine my life without healty fats and I do recommend them in moderation to my clients (snacking on 1/4 cup almonds, avocado toast with 1/4 an avocado, etc.) That said, I'm also not trying to reverse heart disease at the moment 😉