I only made two changes to the recipe. One change was to cut the batch in half (which is how I have it written below). It was just right for my 3 kids, plus two for me. I would definitely do the full batch if I were cooking for all five of us. The other change I made was to mix the wet ingredients in the blender. Especially since it calls for a mashed banana, I figured that would be an efficient way to mix it. I will continue doing it that way in the future, but you could do it either way.
Enjoy! Oh, and FYI, my favorite way to cut up pancakes (for the kiddos) is with a pizza cutter! Nice & easy!
Peanut Butter & Banana Pancakes
Printable version here
1 cup buttermilk
1 large egg
1/2 tbsp. vegetable oil (or melted butter)
2 tbsp. peanut butter
3/4 cup flour (such as whole wheat pastry flour or all-purpose)
1 tsp. baking soda
1/4 tsp. salt
1. Combine wet ingredients (buttermilk through banana) in blender and process until smooth. (Alternately, whisk well in a bowl, mashing the banana before adding the rest of the wet ingredients.) Whisk together flour, baking soda, and salt in a medium bowl. Add wet ingredient mixture and stir until no streaks of flour remain.
2. Preheat a griddle to medium-low. Cook pancakes until golden brown on both sides. (I portion them out with a 1/4 cup measuring cup)
Yield: 3-4 servings (about 14 pancakes)
Recipe Source: Health Magazine Jan/Feb 2013, recipe by Todd English, slightly adapted
Why I love it? As I wrote above, they were easy to assemble, cooked up perfectly, and they were delicious! The peanut butter and banana flavors were noticeable without being overwhelming.