Banana Pancakes with Peanut Butter and Maple Syrup

This could very well be the next favorite pancake around here, and we go through a lot so that's saying something. Of course, what doesn't taste delicious with a little extra peanut butter on top? We all gobbled up these pancakes and are looking forward to eating them again.

This is a pretty basic pancake recipe, with a little banana puree added. I was really tempted to add some peanut butter IN the batter because there's no such thing as too much peanut butter, but then I thought better of it and just made it with the banana this time. We may have to eat these again before I try something new!

Banana Pancakes with Peanut Butter and Maple Syrup
2 tbsp. unsalted butter, melted
1 1/2 cups whole wheat flour
2 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 small ripe banana, mashed
1 cup milk (milk, buttermilk, almond milk, they all work)
2 large eggs
1/2 tsp. vanilla extract

In a medium bowl, combine the flour, sugar, baking powder and salt; whisk together to combine. In a another bowl, combine the mashed banana, milk, eggs and vanilla and whisk to blend. Add the melted butter and the banana mixture to the bowl with the dry ingredients and mix gently with a rubber spatula until just blended (the batter will be slightly lumpy).

Heat a non-stick skillet or griddle over medium heat. Drop the batter in 1/4 cup portions onto the heated cooking surface. Cook until a few bubbles form in the top surface and the bottom is golden brown, about 2 minutes. Carefully flip the pancake over and cook on the remaining side until golden brown, 1-2 minutes more. Serve pancakes topped with peanut butter, sliced bananas and maple syrup, as desired.


SOURCE:Adapted from Annie's Eats