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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 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 ripe banana, mashed
- 1/3 cup smooth peanut butter
- 1 large egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat a griddle over medium heat.
Step 2
Whisk together flour, baking powder, sugar, and salt in a large bowl. 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.
Step 3
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; 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 7% |
| Cholesterol16mg | 5% |
| Sodium390mg | 17% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber1g | 4% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C1mg | 5% |
| Calcium173mg | 13% |
| Iron1mg | 7% |
| Potassium143mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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