• Healthy Valentines, Peanut Butter & Popcorn Doughnut Pancakes

    Since its almost PANCAKE DAY & VALENTINES DAY I thought I’d combine the two together… So these are a little different to my usual pancakes, as I wanted to make something different and more exciting since I’m adding valentines to the mix. And what could be better than combining together pancakes, doughnuts, popcorn, peanut butter and raspberry syrup? I know that sounds like a lot, and might not taste nice, but it REALLY DOES!This is still my usual banana egg pancake recipe but baked in doughnut moulds, to create the gap in the middle. Then layered together with peanut butter, filled with popcorn and finally drizzled with raspberry syrup for an extra kick of flavour. I used sweet and salty popcorn for this recipe, it contrasts perfectly with the raspberry and peanut butter, though plain popcorn will work just as well. Perfect for valentines breakfast or just a fancy pancake day, these are not to be missed! One thing this recipe really needs is the raspberry syrup, but if you can’t find any, then I suggest mixing some honey with a couple of drops of raspberry flavouring and the optional addition of food colouring.

    And if you like these, I have made something similar before using this same technique, my Healthy Chocolate Waterfall Doughnut Pancakes these are absolutely amazing and so fun to make/eat, try them! Enjoy, Amy.

    Healthy Valentines, Peanut Butter & Popcorn Doughnut Pancakes

    Servings: 2 – Per Serving – Calories 246 – Fat 10 – Protein 12 – Carbs 27 – Sugars 12

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      For the Pancakes:
    • x1 Banana, Peeled
    • x2 Eggs
    • 1/2 tsp Baking Powder
    • 1/2 tbsp Hemp Protein Powder (Optional)
    • 1/2 tbsp Maca Powder (Optional)
    • 1/4 tsp Vanilla Bean Paste
    • For the Toppings:
    • 2 tbsp Peanut Butter
    • 15g Sweet and Salty Popcorn, Partially Crushed
    • Drizzle of Raspberry Syrup or Honey with a couple of drops of raspberry flavouring added


    1. Preheat oven to 180 Celsius and prepare a medium x6 doughnut pan by spraying with coconut or olive oil.
    2. Place all the pancakes ingredients in a blender and blend until smooth.
    3. Spoon the mixture into the moulds, filling them just under full (x2-3 tbsp).
    4. Bake in the oven for 10-15 minutes, until golden and cooked through (you may need to do a couple of batches).
    5. Stack the pancake-doughnuts into two stacks, sandwiching them together with peanut butter.
    6. Spoon the popcorn into the middle of the stacks and so it overflows over the top of the pancakes.
    7. Drizzle the stacks with raspberry syrup and dig in!

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