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Rice Pancakes with Peanut Cream and Banana

Name: Rice Pancakes with Peanut Cream and Banana
Prep time: 1 min
Cook time: 1 min
Total time: 3 min
Yield: 1 servings
Cuisine: United States
Ingredients: 2 rice pancakes; 1 tbsp peanut cream natural; 0.5 banana; cinnamon

Express snack with fast carbs and good fat. High-protein diet recipe, ready in 3 minutes.

⏱ 3 min

📋 1 min prep

🔥 1 min cook

🍽 1 servings

🔥 220 kcal · calories per serving

easy

Rice pancakes with peanut cream and banana

Express snack with fast carbs and good fat.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

2 rice pancakes
1 tbsp peanut cream natural
0.5 banana
cinnamon

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook

Spread the peanut cream on the rice pancakes. Cook over medium heat, taste for salt at the end.
Step 2 Prep

Place banana slices on top. Keep chilled until serving so the flavors settle.
Step 3 Prep

Sprinkle cinnamon. Control the time to avoid burning: the perfect point makes a difference.

Storage

Store in the fridge in a sealed container for 2–3 days. Serve cold; no need to reheat. Do not freeze.

Chef tips

Prep the night before when you can: it saves morning time.
Adjust sweetness or acidity to taste just before serving.
For meal prep, keep crunchy toppings separate.

Allergens

Peanuts

Diet

🌱 Vegan

Recipe is already vegan.

Variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Rice Pancakes with Peanut Cream and Banana.
Batch cook: double quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Spread the peanut cream on the rice pancakes. Cook over medium heat, taste for salt at the end.
2 Place banana slices on top. Keep chilled until serving so the flavors settle.
3 Sprinkle cinnamon. Control the time to avoid burning: the perfect point makes a difference.