I woke up yesterday morning craving peanut butter and bananas. I decided to try something new and make some peanut butter banana pancakes. They came out amazing…this will definitely be a weekend regular in our house! The best part is, they have very little sugar in them, and yet are sweet enough to eat even without any syrup on top. I am allergic to eggs, so I use egg replacer, but feel free to use an egg if you would like.
1 cup flour2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 tablespoon sugar
1 egg replacer
2 tablespoons coconut oil
1 cup milk
1 slightly overripe banana
1 ripe banana
1. In large mixing bowl, mix together the flour, baking powder, and salt.
2. In another mixing bowl (or bowl of your stand mixer), add together peanut butter, sugar, egg replacer, and coconut oil. Mix until creamy and well blended.
3. Add in milk to peanut butter blend and mix until blended.
4. Slowly add in dry mix, a little bit at a time, while mixing until free of lumps.
5. Slice up overripe banana and mix in until well blended.
6. Slice up ripe banana and gently stir into batter, leaving the chunks of banana intact.
7. Spread batter on a lightly oiled nonstick pan and cook on medium-low heat until cooked through to the middle.
That’s it! I added a tiny bit of butter to mine once they were finished cooking, but they are good even with nothing on them. 🙂