Peanut Butter Banana Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pancakes
Serves: 6 small pancakes
Ingredients
  • ¾ cup whole wheat flour
  • 1 Tablespoon coconut sugar
  • 2 Tablespoons PB2 powder
  • 1¼ teaspoon baking powder
  • pinch of salt
  • ½ medium very ripe banana, mashed
  • ½ cup unsweetened almond milk
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons peanut butter
Instructions
  1. Preheat oven to 250 degrees F. and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together dry ingredients.
  3. In a medium bowl, mash banana.
  4. Add almond milk and banana to dry ingredients.
  5. In a medium bowl, whisk egg. Pour egg, and vanilla into batter.
  6. Melt coconut oil in the microwave or oven. Pour melted coconut oil and peanut butter into batter and stir until combined.
  7. Heat olive oil in a frying pan or griddle over medium-low heat.
  8. Pour a heaping ¼ cup batter in at a time. Cook until bubbles form (2-4 minutes.) Flip and cook the other side until lightly browned (2-3 minutes.) Once done, add to lined baking sheet and keep warm in the oven. (Do this with each pancake.)
  9. Repeat with remaining batter (should make 6 small pancakes.)
  10. Serve warm with warmed peanut butter maple syrup.
  11. To make syrup, melt 2 Tablespoons peanut butter in the microwave for 25 seconds. Stir in 2 Tablespoons maple syrup and 1 Tablespoon milk. Pour over pancakes.
Notes
The nutrition facts are for ½ the recipe, but that might be a bit much for some people.
If you're not looking to be super full, try splitting it up between 3 people.
Nutrition Information
Serving size: ½ recipe Calories: 498 Fat: 26.2 Carbohydrates: 54 Sugar: 8.3 Sodium: 316.5 Fiber: 7.6 Protein: 13.6 Cholesterol: 93.5
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/peanut-butter-banana-pancakes/