Peanut Butter Banana Pancake Rollups Recipe

Peanut Butter Banana Pancake Rollups Recipe made with Truvia

Add this tasty and fun reduced-sugar recipe by Chef Devin Alexander to your breakfast line-up! A flavor-packed roll-up of fluffy pancakes, creamy peanut butter and ripe bananas, this recipe is made with Truvía Original Sweetener and has 33% fewer calories and 72% less sugar* than the full-sugar version. Makes 6 servings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving size: 1 roll-up

Calories: 120 Calories


  • ½ cup reduced-fat buttermilk

  • ½ cup whole wheat pastry flour

  • 1 large egg white***

  • ½ tsp baking soda

  • ¼ tsp vanilla extract

  • ¼ tsp salt

  • ½ cup + 1 Tbsp fat-free plain quark (if you can't find quark, use plain Greek yogurt)

  • 3 Tbsp creamy peanut butter

  • 1 Tbsp + 1 Tbsp Truvia Original Calorie-Free Sweetener Spoonable Jar****, divided

  • Butter-flavored cooking spray

  • 1 medium, slightly ripe (a few spots, but not soft) banana

  • ½ Tbsp unsalted butter

  • ½ tsp cocoa powder


  • 1.

    In a small mixing bowl, whisk the buttermilk, flour, egg white, baking soda, vanilla extract, and salt together until just blended. Let stand for 10 minutes.

  • 2.

    Meanwhile, in a small mixing bowl, combine the quark, peanut butter and 1 Tbsp of Truvía Original Sweetener.

  • 3.

    Whisk until well-combined.

  • 4.

    Peel the banana and cut into ¼-inch cubes.

  • 5.

    Transfer the cubes to a small bowl and add 1 Tbsp of Truvia Original Sweetener.

  • 6.

    Using a rubber spatula, gently toss until evenly coated.

  • 7.

    Place a medium, non-stick skillet over medium-high heat.

  • 8.

    Add the butter. When it bubbles ever so slightly, add the cubed bananas.

  • 9.

    Cook, stirring occasionally, until tender and lightly caramelized, about 2-4 minutes.

  • 10.

    Remove from heat and cover to keep warm.

  • 11.

    Pre-heat a large, non-stick skillet over medium-high heat. When hot, remove the pan from the heat just long enough to mist it with spray. Quickly spoon about 2 Tbsp of batter into the pan forming one 5” x 3”-rectangle.

  • 12.

    Cook the pancake rectangle until there are bubbles on the top ad the bottom is golden brown, about 2 minutes.

  • 13.

    Flip the pancake and cook another 2 minutes or until lightly golden brown on the bottom.

  • 14.

    Transfer the finished pancake to a plate or a clean, flat surface.

  • 15.

    Repeat with remaining batter, lightly misting the pan each time.

  • 16.

    Divide the peanut butter mixture evenly among the pancakes (about 2 Tbsp on each) and spread it evenly over each pancake.

  • 17.

    Add 1 Tbsp of caramelized bananas evenly across one of the 3-inch ends of the pancake.

  • 18.

    Using your hands, carefully roll each pancake, one by one, starting from the end with the bananas and ending on the other end, but not so tightly that the filling gushes out.

  • 19.

    Place them on a plate.

  • 20.

    Sprinkle the cocoa powder evenly over the tops using a sifter or fine sieve.

  • 21.

    Enjoy immediately. Refrigerate any leftovers.

*Each serving has 120 calories and 6 grams of sugar per serving, compared to the full-sugar version that has 180 calories and 22 grams of sugar per serving.

**Erythritol value may vary based on your choice of sweetener.

***Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 5mg
Sodium 370mg
Total Carbohydrate 28g
Dietary Fiber 3g
Total Sugars 6g
Erythritol** 7g
Protein 5g
Vitamin D 0% DV
Calcium 4% DV
Iron 4% DV
Potassium 6% DV