Peanut Butter pancakes

I won’t detail my love of pancakes again like I have in my previous posts here, so instead I’ll dive straight into another delicious recipe!

Banana and peanut butter are a winning combo, but one a few people are slightly dubious of – much like the infamous maple syrup and bacon debate (which people STILL question) – for the record, I am all for it! A good source of protein, this pancake recipe is perfect for a morning pick me up and super tasty too. You can even give it an American twist by ditching the banana and serving the pancakes with a layer of peanut butter, topped with Jam – it’s so yummy.

As breakfast is the most important meal of the day (don’t listen to the recent studies), I whole heartedly recommend you make these pancakes this week:

Ingredients (serves 2, makes 4-5 pancakes):

  • 2 tbsps of smooth or crunchy peanut butter
  • 75g self-raising flour, sifted
  • 1/2 tsp baking powder
  • 1 medium sized egg, whisked
  • 1 tbsp soft brown sugar or golden caster sugar
  • 70ml whole milk
  • 2 bananas, chopped to serve
  • Maple syrup to serve (optional)

Method:

  1. Firstly, place the flour, sugar and baking powder into a mixing bowl and stir until combined
  2. Next, melt the peanut butter slightly in the microwave for 20 seconds then place into the mixing bowl with the milk and whisked egg before whisking all of the ingredients together until fully combined – you should now have quite a thick batter which has almost doubled in size (note: the taste of the peanut butter will be stronger in the batter than in the finished bake, so add an extra ½ tbsp if you like a really strong flavour)
  3. Place a little nob of butter in a non-stick frying pan over a low heat and once evaporated but coated the pan, use a ladle to pour the pancake mixture into the centre of the pan and leave to cook on one side for 1-2 minutes before flipping. The mixture will naturally form a circular shape but you can manipulate it/make it thinner with the back of the ladle
  4. Once both sides are done, place onto a plate and cover in kitchen towel to keep it warm whilst you cook the others
  5. Finish by sandwiching your pancakes between some chopped bananas and serve with a topping of peanut butter and a drizzle of maple syrup (optional)

Enjoy! 

Nic x 

  
  

TIP: Next time, why not give your pancakes the American treatment by ditching the bananas and topping with peanut butter spread and jam – it’s a winner!
Follow me on Twitter or Instagram too for more foodie news! 

12 thoughts on “Peanut Butter pancakes”

  3. Lacey Loo says:
    Reply

    Reblogged this on The Modern Elf and commented:
    I love peanut butter, I love bananas, and I love pancakes… put the 3 together and lawd have mercy you have 10 extra pounds on your hips! But probably worth every bite! If your not following this blog, you probably should.

    Liked by 1 person

Leave a reply to katipereira18 Cancel reply