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Peanut Butter Banana Pancakes Recipe

Recipe by: ELFMAN42

"I have a common 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 in the toaster, spreading them with strawberry or raspberry jam. Yum!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook15 m
  • Ready In25 m
  • 1Preheat a griddle to medium heat.
  • 2Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
  • 3Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 142 cals
  • Dry Ingredients:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • Wet Ingredients:
  • 1 1/4 cups milk
  • 1 ripe banana, mashed
  • 1/3 cup smooth peanut butter
  • 1 egg
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    142
    7%
  • Fat:
    5.8
    9%
  • Carbs:
    18.5
    6%
  • Protein:
    4.8
    10%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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