Peanut Butter Banana Pancakes

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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 142 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat a griddle to medium heat.

Step 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.

Step 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.