Jack Johnson ain’t got nothing on these.
Peanut butter has always been an essential part of my morning routine.
Whether it be a lightly sugared piece of peanut butter toast (my mom got me addicted to this strange combination long ag0) or peanut butter, crackers and apple sauce (my all-time favourite snack food breakfast), peanut butter makes me feel like I’m ready for the day.
Last week, I decided it was time for me to graduate from the realms of my pre-school peanut butter stylings and try something new. Hence the creation of these peanut butter banana pancakes.
Making pancakes also allowed me to use my fantastic, new non-stick pan. It’s seriously gorgeous and I’m already having a passionate love affair with it. It sleeps in my room (but not actually). The pancakes slip-slided off the pan easily and came out perfectly. Well, as perfectly as they can be when the girl making them has a phobia of flipping food in pans. Really, I’m crippled by my fear. Omelettes and pancakes are my arch nemeses.
Even after these were cooked, they still had a great, peanut buttery goodness to them, which I loved. I ate three and took several nibbles out of the remaining few. Make these. I promise your day will be better because of it.
Recipe: Peanut butter and banana pancakes
– 1 1/2 cup all-purpose flour
– 1 1/4 teaspoons baking powder
– 1 teaspoon brown sugar
– 1/4 teaspoon salt
– 1/2 cup creamy peanut butter
– 1 1/2 cups milk
– 1 banana, peeled and chopped
Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and stir until just blended. Fold in the banana pieces.
Lightly oil and heat a large, non-stick skillet over medium heat. Use a soup ladle or muffin scoop to spoon the batter onto the pan. Cook until pancakes are golden brown on both sides; serve hot with maple syrup and a dabble of peanut butter.
Makes 2 servings (3 medium-sized pancakes per serving).