Happy Father’s day all! Would you like some pancakes to celebrate? While my mom was indisputably the chef of the family when we were kids, my dad was often in charge of weekend breakfasts. Pancake days were the best-he would pour the batter out in the shape of our initials, and my brother and I would spread melty chocolate chips on top, drown them in syrup, and be very content to call that breakfast. We don’t eat pancakes very often anymore, maybe once a month or so. While delicious, they aren’t exactly energy food. A few years ago I got very “into” trying every new pancake recipe out there. That phase has passed, and now when we do decide to indulge, we keep going back to a few core recipes. The blueberry pancakes on this site are our go-to, and always satisfy the pancake craving. https://toomanyspoons.com/blueberry-pancakes/ (You can also find my pancake-perfecting tips there). The only downside is needing to plan ahead and buy buttermilk and blueberries. (I know, I know, you can make a buttermilk substitute. But it’s just not the same).

These banana pancakes use only ingredients I always have on hand, so they can be made on a whim. If I don’t have whole milk, I use almond milk instead. They are half-whole-wheat, for some whole grain substance, they use 2 whole bananas, and the peanut butter provides some protein. Look how many food groups I covered already! Make these if you want to enjoy pancakes in the morning, but then still be able to do something later in the day.

Peanut Butter & Banana Pancakes

Recipe by Too Many SpoonsCourse: BreakfastCuisine: Pancakes

Servings

9

small pancakes

Cost

11

$

Total time

20

minutes

You can increase the peanut butter to 3 Tbsp for a stronger flavor, but it will decrease the fluff factor a bit. I used 3 tbsp in the ones pictured, just to experiment, but will go back to 2 tbsp from now on.
I like to finish these in a 200 degree oven for 5 minutes, to make sure they are fully set. Preheat the oven while you mix the batter if you would like to do the same.

Ingredients

• 1/2 cup flour

• 1/2 cup whole wheat flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1 Tbsp sugar

• 2 ripe bananas

• 1 egg

• 3/4 cup whole milk

• 2 Tbsp canola oil

• 2 Tbsp peanut butter

• butter or oil for the pan

• For serving: more peanut butter, 1 banana, and maple syrup

Directions

• In a small bowl, whisk together the flours, baking powder, salt, and sugar.
• In a large bowl, mash the bananas with a potato masher or fork.
• Add the egg, milk, oil, and peanut butter to the bananas, and mix until the peanut butter is mostly incorporate. It won’t completely dissolve-just do your best.
• Gently mix the dry ingredients into the banana mixture, until just combined. Let this sit for a few minutes while you heat the pan.
• Place a flat griddle pan over medium heat, and brush lightly with butter or oil. Use a small ladle to spoon the pancake batter onto the pan. Cook the pancakes 2-3 minutes until there are bubbles throughout and the edges appear dry. Flip them, and cook another 1-2 minutes, until both sides are golden brown.
• If using the oven, place the pancakes in a baking pan in the oven for 5 minutes. Either way, serve with a little peanut butter on top, a sprinkle of chopped bananas, and a little maple syrup.

Recipe Notes

• Adapted from Allrecipes banana pancakes