Typically, I stick to a smoothie or the occasional bagel for breakfast. However, on random Saturdays, I wake up with a craving for something more over the top. These pancakes fit the bill perfectly. They have a delicious peanut butter banana combo in the batter. They are topped with wonderful, local maple syrup from my neighborhood farmer's market, and then topped with grilled bananas. They are decadent, easy to make, filling, and so crave worthy that I would break up my routine to make them more often. Enjoy!
Peanut Butter Banana Pancakes
Add butter to a microwave safe bowl and microwave until melted. Stir in peanut butter and set aside to cool slightly.
Meanwhile, in a large bowl, whisk the flour, sugar, baking powder, and salt; set aside. In another bowl, mash the banana with a fork or potato masher until nearly smooth. Add the milk, eggs, and vanilla to the banana mush and stir until well combined. Add the banana mixture and the butter mixture to the bowl with the dry ingredients. Stir until just combined (batter will be a little lumpy).
Preheat a lightly greased griddle or a large skillet over medium heat. Drop 1/3 cup of the batter onto the hot griddle or skillet to form a pancake. When the mixture begins to bubble (about 2-3 minutes), carefully flip over and continue to cook 2-3 minutes until golden brown. Remove from skillet and repeat with remaining batter.
When all pancakes are made add banana slices to the griddle or skillet. Cook 1 minute on each side. Top pancakes with maple syrup and grilled banana slices. Yields approximately 8 pancakes.
Source: Recipe adapted from Annie's Eats; originally from William Sonoma