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Peanut Butter Banana Pancakes
A simple and satisfying breakfast.
Prep:
2 minutes
|
Cook:
10 minutes
2 servings
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Easy
Ingredients
2 large eggs
1 ripe banana
2 Tbsp peanut butter
Butter or coconut oil to coat the pan
Optional: ¼ tsp vanilla (we prefer adding vanilla)
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2 large eggs
1 ripe banana
2 Tbsp ( 32 grams) peanut butter
Butter or coconut oil to coat the pan
Optional: ¼ tsp (1.25 ml) vanilla (we prefer adding vanilla)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
Instructions
- Preheat a cast iron griddle to medium high heat.
- Blend all ingredients together in a high-speed blender or use an immersion blender until smooth.
- Lightly coat the skillet with butter or oil.
- Pour batter into the cast iron skillet making 4 inch diameter pancakes.
- Cook for 90 seconds or until you see small bubbles. Flip the pancake and cook for an additional 60 seconds.
- Serve warm and top with any desired toppings: honey, pure maple syrup, butter, coconut oil, fruit, yogurt, cinnamon, chocolate chips, granola or anything else that you desire.
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Nutritional Info
Storage
* Keep any leftovers in an airtight container in the fridge. Reheat in the toaster or enjoy cold as a quick snack.
Notes
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