Peanut Butter Banana Pancakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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! Ingredients:
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 |
Directions:
1. Preheat a griddle to medium heat.
2. Whisk 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.
3. Ladle 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.
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