Recipe by ELFMAN42
"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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1 1/2 cups
1 1/4 cups
ripe banana, mashed
smooth peanut butter
I really enjoyed these pancakes. They were very fluffy and full of flavor. I added some chocolate chips to some of these and they were amazing!
It's a good basic recipe; however, please note that there is far too much baking soda called for in this recipe. 2 tablespoons should most likely be two teaspoons.
I doubled the recipe out of habit - very few pancake recipes make enough for my family - but I shouldn't have! These are very rich, and everyone liked them. Next time I might use a little less peanut butter and add some cinnamon. Great flavor just the way the recipe is, though!
My son found this recipe and has used it a couple of times now. The pancakes are very rich and have a wonderful flavor. Our whole family enjoys them!
This really jazzed up my Sunday morning breakfast. I accidentally doubled the peanut butter and will correct that next time (counting calories). So yummy. Will make again
This came out really good though I think I prefer just plain banana pancakes. They were big, fluffy, moist pancakes. I wish I had put in a teaspoon of cinnamon as others mentioned. I microwaved the peanut butter for around 35 seconds so it would stir in more easily and made sure to whisk hard while pouring it in so as to not scramble the egg with the hot peanut butter.
We Make these on a regular basis. We switch out the milk for almond milk, (my son has an allergy) they still turn out great.
Great recipe! Very fluffy and good flavors. I halved th recipe and it was enough for me, my husband, and 4 year old. Everyone liked it!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Banana Pancakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
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