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!
The recipe calls for BAKING POWDER not baking soda. I have read a lot of reviews complaining about the amount of baking soda in the recipe. The recipe clearly states baking powder which has very different properties from baking soda. They cannot be interchanged or you will end up with a bitter tasting batter. That said I followed the recipe and it was lovely.
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!
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!
Absolutely love this recipe, as does our toddler!! It is delicious as written, and you can easily modify or add to it. I made them today with coconut milk instead of cow's milk, I used agave syrup instead of sugar, and I added some carob chips. In the past we have added cinnamon, raisins, cubed bananas (in addition to the banana in the mix), and they turn out fantastic each time. These don't even need syrup. Soo good!!!
These were really good, dense and not too sweet. Plus, you could really taste both the banana and the peanut butter, so no one flavor overpowered the pancakes. The family really liked them and it was a good way to use up an over-ripe banana. I would make these again.
* 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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