Peanut Butter Banana Pancakes

Prep time: 10 minutes

Fluffy vegan pancakes with peanut butter and sliced bananas

Photo by Ash Craig on Pexels

Ingredients

• 1.50 cup flour
• 1 ¼ cup almond milk
• 2.00 whole banana
• 4.00 tbsp peanut butter
• 4.00 tbsp maple syrup
• 2.00 tsp baking powder
• 1.00 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and 0.25 teaspoon salt until well combined.
2. In a separate bowl, mash 1 medium ripe banana until smooth. Add 0.75 cup unsweetened almond milk, 3 tablespoons creamy peanut butter, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract. Whisk until the peanut butter is fully incorporated and the mixture is smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly coat with 1 tablespoon vegetable oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.
6. Slice 1 medium banana for topping and arrange on top of the pancakes. Warm 2 tablespoons additional peanut butter for drizzling in the microwave for 10-15 seconds and drizzle over the pancakes. Serve immediately.

Nutrition (per serving)

Calories: 485 | Fat grams: 19g | Sodium mg: 520g | Carbs grams: 68g | Fiber grams: 6g | Sugar grams: 22g | Protein grams: 14g | Cholesterol mg: 0g