peanut butter banana pancakes

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

Gather all ingredients. Preheat a griddle over medium heat.
Whisk together flour, baking powder, sugar, and salt in a large bowl.
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.
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.
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.

peanut butter banana pancakes

Peanut Butter Banana Pancakes

Ingredients:

Direction

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