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peanut butter banana pancakes

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Peanut Butter Banana Pancakes

I have a peanut butter pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat them in the toaster, spreading them with strawberry or raspberry jam. Yum!

Ingredients:

  • 1 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 1 ripe banana, mashed
  • ⅓ cup smooth peanut butter
  • 1 large egg
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract

Direction

  1. Gather all ingredients. Preheat a griddle over medium heat.
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl.
  3. Combine milk, mashed banana, peanut butter, egg, oil, and vanilla in a separate bowl; pour into flour mixture and whisk until batter is thoroughly mixed.
  4. Ladle batter in 1/4 cup portions onto the preheated griddle and cook until tiny air bubbles form on the top, 2 to 5 minutes.
  5. Flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Remove pancakes to a plate and cover to keep warm. Repeat with remaining batter.

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