Rating: 4.5 stars
125 Ratings
  • 5 star values: 86
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3

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!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:

Directions

Instructions Checklist
  • Preheat a griddle to medium heat.

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  • 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.

  • 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.

Nutrition Facts

142 calories; protein 4.8g; carbohydrates 18.5g; fat 5.8g; cholesterol 15.7mg; sodium 389.6mg. Full Nutrition
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