Am I the only one who does this? Goes to the store and her stomach is bigger than her belly? So she ends up getting about 10 more bananas than she really needs…and they all turn brown and her toddler won’t eat them because “eeeeee! They’re brown!” Does that happen to anyone else? So, I’m always looking for ways to use browned bananas. And yes, sometimes I even buy them already brown to stick in the freezer so I can make banana bread any time I want – and who can know when that craving might hit?
Anyway, I had some browned bananas and I wanted pancakes, so this is what I came up – and I have to say, they’re SO good. Then again, peanut butter would probably make dirt edible.
In a small saucepan, melt ¼ cup peanut butter and ¼ cup butter. Don’t boil it, just melt it. I boiled mine a bit because I got distracted by a cup of coffee. It happens.
In a large mixing bowl, combine all the ingredients below (except bananas), including the pb mixture. Stir it using a whisk to make sure it’s smooth. When it’s combined, dice two ripe bananas and stir those in too. It should be chunky now…chunky monkey.
Warm up your griddle or skillet. Rub some butter or coconut oil over it. I usually use butter, but used coconut oil this time. When the griddle is hot, pour some batter out on it. Some people say to use ¼ cup batter….but I hate tiny pancakes, so I make mine BIG. I like to imagine I live in Texas when it comes to pancakes.
For some strange reason, my Mama’s griddle ALWAYS sticks on the first batch of pancakes…and only the first. I cannot figure this out and it’s driving me bananas (pun intended). I know it’s hot enough when I pour out the batter. It’s a mystery!
When they’re bubbly, flip and cook on the other side. Inhale the scent. Ahhhhh!
This makes a rather large batch of pancakes, about 20 big ones. I like this recipe because it feeds us for two mornings and then I still have some left over to freeze for a quick breakfast…or when I accidentally sleep in. It happens.
When I want to cook them after they’re frozen, I usually reheat them in my toaster oven.
PS – These are really delicious with blueberries served on top. *Slobber*
Peanut Butter and Banana Pancakes
- 2 ½ cups whole wheat pastry flour
- 2 tablespoons baking powder
- 2 tablespoons sucanat (or brown sugar)
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup butter
- ¼ cup peanut butter
- 2 cups milk, plus more for thinning as needed
- 2 diced ripe bananas
- In a small saucepan, melt the butter and peanut butter.
- In a large mixing bowl, combine all ingredients except bananas. Stir with whisk to get rid of lumps.
- Stir in bananas. You may need to add more milk to get the batter as thin as you like. I usually add about ½ up more milk.
- Pour batter out onto hot griddle.
- Cook until you see bubbles and the sides begin to set. Flip and cook until done. Serve hot with maple syrup.
Freeze remaining pancakes if desired.
Yield: 20 large pancakes