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
- 1.5 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- 0.5 teaspoons salt
- 1.25 cups milk
- 1 ripe banana , mashed
- 0.33 cups smooth peanut butter
- 1 large egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Instructions
-
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.
Nutrition Facts
Per serving
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