Peanut Butter and Banana Pancakes
Skip the table syrup. These warm, nutty banana bread-like pancakes are topped with creamy peanut butter and sprinkled with chopped pecans.
6 servings (2 topped pancakes each)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1 cup mashed fully ripe bananas (about 2)
1 teaspoon vanilla extract
1 tablespoon oil
1/4 cup chopped pecans, divided (e.g. PLANTERS)
1/2 cup creamy peanut butter (e.g. PLANTERS)
Mix first 4 ingredients in medium bowl. Beat eggs, milk, bananas, vanilla and oil with whisk until blended. Add to flour mixture; mix well. Stir in 2 tablespoons nuts.
Heat large nonstick griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
Serve topped with remaining nuts and peanut butter.
Preparation/Total Time: 30 minutes
To speed up the ripening of bananas, place them in a brown paper bag. Close bag tightly and let stand at room temperature until bananas are desired ripeness.
Amount per serving: Calories 370; Total Fat 19 g; Saturated Fat 3.5 g; Cholesterol 65 mg; Sodium 610 mg; Carbohydrate 41 g; Dietary Fiber 4 g; Sugars 11 g; Protein 13 g
Recipe Courtesy Of