(Peanut butter) Banana pancakes

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.

Inspiration was also drawn from my roommate Brittany, who makes the best damn pancakes all the time. The girl is a healthy, pancake making machine. Check these out.

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). 


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