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- 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup milk (dairy or non-dairy) - 1 ripe banana, mashed - ¼ cup creamy peanut butter - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons melted coconut oil (or butter) - Optional toppings: sliced banana, chopped peanuts, maple syrup Gathering the right ingredients is key for tasty pancakes. I love using ripe bananas; they add natural sweetness. Creamy peanut butter gives a rich flavor. You can choose dairy or non-dairy milk based on your needs. Make sure your baking powder is fresh for better rise. Use a large egg for moisture and binding. Coconut oil or butter helps create a nice texture. Finally, toppings can make a big difference. Sliced bananas, chopped peanuts, or maple syrup can take your pancakes to the next level. Enjoy creating this flavorful breakfast treat! Start by grabbing a large mixing bowl. In it, whisk together: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - ½ teaspoon salt This mix will give your pancakes a great base. Make sure the dry ingredients blend well. This step is key for fluffy pancakes. In a separate bowl, combine: - ½ cup milk (dairy or non-dairy) - 1 ripe banana, mashed - ¼ cup creamy peanut butter - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons melted coconut oil Mix these until smooth. The banana and peanut butter create a creamy texture. This mixture adds flavor and moisture to your pancakes. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about ¼ cup of the batter onto the skillet. Cook until bubbles form on the surface. Flip the pancake and cook until golden brown, which takes about 2-3 minutes per side. Keep cooking until you've used all the batter. Serve the pancakes warm and enjoy! To get fluffy pancakes, avoid overmixing the batter. When you mix the dry and wet ingredients, stir gently. It’s fine to have a few lumps. Overmixing makes pancakes tough. This simple tip can change your pancake game! The right skillet temperature is key. Heat your non-stick skillet over medium heat. It should be hot enough that a drop of water sizzles. If the skillet is too hot, pancakes will burn. If it’s too cool, they won’t cook right. Patience is important here! Toppings can make your pancakes special. I love adding sliced banana and chopped peanuts. They add great texture and flavor. A drizzle of maple syrup brings everything together. You could also try yogurt or berries for a fresh twist. Enjoy experimenting! {{image_2}} You can make these pancakes healthier. Use whole wheat flour instead of all-purpose flour. Whole wheat adds fiber and nutrients. You can also swap sugar for honey or maple syrup. This change adds natural sweetness. Using mashed bananas adds moisture and flavor too. Want to make these pancakes even better? Try adding chocolate chips or chopped nuts to the batter. Chocolate chips give a sweet surprise in every bite. Nuts add crunch and a nice texture. You can also mix in some cinnamon for extra flavor. If you follow a vegan diet, you can still enjoy these pancakes. Substitute the egg with a flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until thick. You can also use a plant-based milk like almond or soy. Replace peanut butter with almond or cashew butter for a twist. Store leftover pancakes in an airtight container. Place parchment paper between layers to avoid sticking. Keep them in the fridge for up to three days. When you're ready to enjoy them again, simply take out what you need. To freeze pancakes, let them cool completely. Stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. You can freeze them for up to two months. This makes breakfast quick and easy on busy mornings. To reheat pancakes, use a toaster or microwave. For the toaster, pop them in for a few minutes until warm. If using a microwave, heat them for about 20-30 seconds. For best results, cover them with a damp paper towel. This keeps them moist and tasty. Enjoy your pancakes as if they were fresh! Yes, you can. You have a few great options for egg substitutes. Here are some ideas: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. - Chia seeds: Use the same method as flaxseed. One tablespoon of chia seeds mixed with water works well. - Applesauce: Replace one egg with ¼ cup of unsweetened applesauce. This adds moisture too. - Banana: Use ¼ cup of mashed banana for a flavor boost. These substitutes may change the texture slightly, but they work well. To achieve fluffier pancakes, consider these tips: - Use fresh baking powder: This helps the pancakes rise better. - Don’t overmix the batter: Stir until just combined. Lumps are okay. - Let the batter rest: Allow it to sit for 5-10 minutes before cooking. This lets the gluten relax. - Use buttermilk: If you can, substitute milk with buttermilk. The acidity helps create a lighter texture. These small changes can lead to a delightful pancake experience. If you want to switch it up, try these alternatives: - Almond butter: A smooth and creamy option, it adds a nice flavor. - Sunflower seed butter: Great for those with nut allergies. - Cashew butter: This has a mild taste and is very creamy. - Coconut butter: It adds a unique twist with a hint of coconut flavor. Each of these choices gives you a different taste while keeping the pancakes delicious. These pancakes combine simple ingredients for a tasty breakfast. You learned how to mix dry and wet items. Following precise steps gives you fluffy pancakes every time. Use our tips to enhance flavor and texture. For variations, try new ingredients based on your diet. Store leftovers properly for later use. Enjoy delicious pancakes your way. Happy cooking!

Peanut Butter Banana Pancakes

Indulge in the deliciousness of Peanut Butter Banana Pancakes that are perfect for any breakfast! This easy recipe combines ripe bananas and creamy peanut butter for a fluffy stack that everyone will adore. In just 20 minutes, you can whip up these delightful pancakes topped with extra bananas, peanuts, and maple syrup. Click through to explore this mouthwatering recipe and make your mornings extra special!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup milk (dairy or non-dairy)

1 ripe banana, mashed

¼ cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

2 tablespoons melted coconut oil (or butter)

Optional toppings: sliced banana, chopped peanuts, maple syrup

Instructions
 

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

    In a separate bowl, combine the milk, mashed banana, peanut butter, egg, vanilla extract, and melted coconut oil. Mix until smooth.

      Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Do not overmix; a few lumps are okay.

        Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

          For each pancake, pour about ¼ cup of the batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.

            Repeat with the remaining batter, greasing the skillet as needed.

              Serve pancakes warm, topped with additional sliced bananas, chopped peanuts, and a drizzle of maple syrup if desired.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4