Ingredients
Scale
3 cups flour
4 tablespoons baking powder
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 1/2 cups milk
2 ripe bananas, mashed
1/2 cup creamy peanut butter
2 eggs
2 tablespoons canola oil
2 teaspoons vanilla extract
Instructions
- Preheat electric skillet to medium high. In a large bowl, whisk together all the dry ingredients. Set aside.
- In a medium bowl, whisk together all the wet ingredients until well combined.
- Add the wet ingredients to the dry and use a rubber spatula to fold the batter gently just until it comes together. You want some lumps and dry streaks. Do not overmix or they will become tough! Let sit for 2-3 minutes.
- Scoop out 1/4 cup portions of the batter onto the hot griddle and cook until small air bubbles form on the top. Flip and cook until bottoms are browned.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140 calories
- Sugar: 4 g
- Sodium: 389 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg