Whole grain peanut butter banana pancakes

Carissa Vogel

"I didn't have eggs for pancakes, and started a new recipe. My kids loved them and they aren't too rich or sweet. Just right."
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30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. preheat griddle to 350 degrees farenheit. Mix vinegar with 1/2 cup of milk and set aside, letting the milk thicken a bit. Save the remaining 1 cup. mash the banana in bowl. Mix in peanut butter. Add oil and mix. Next add in milk and vinegar mixture. Mix thoroughly. Add remaining milk and baking soda. If the batter seems too thick or sticky, add small amounts of milk at a time. After mixed, let sit for 5 minutes. scoop 1/4 cup for each pancake and cook on griddle surface until cooked the whole way through.


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