I love pancakes! I have lovely memories of my mom making pancakes on Saturday mornings… fluffy, with crunchy edges (my favorite), and sweet. It felt like such a treat, regardless of how relatively simple they are to make. I remember that my mom would even make one with a big “M” on it for me. Talk about feeling special! I also remember pancakes being one of the first things I learned out to make on my own. Hooray for pancakes!
You would think that for my first blogged pancake recipe that I’d start with a classic pancake, but that’s just not who I am. I decided to be pseudo-fancy. Or maybe I just really wanted peanut butter and banana. Either one of those options work.
These banana pancakes are tasty by themselves, but paired with the peanut butter syrup they are extra. Plus, the peanut butter is providing some protein as well as decadence. Be sure to use an unsweetened peanut butter for this, otherwise, your syrup mixture is going to be hyper sweet. I used crunchy peanut butter for the texture, but use smooth if that’s your preference.
A note on my pancakes’ appearance: I am going for those crunchy edges. I was never one for the pancake house style pancakes that are barely golden and ended up like soggy, round bread after you add the syrup. I like mine a bit more compact, soft in the middle with crunchy edges. If you don’t want yours as done as mine, be sure to check the cooking side as soon as you start seeing the bubbles on top and flip it over once the bottom is light and golden.
Banana Pancakes with Peanut Butter Syrup
- 1 cup whole wheat pastry flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup vanilla almond milk
- 1 tablespoon sunflower oil
- 1 tablespoon water
- 1/4 cup mashed banana
Peanut Butter Syrup
- 3 tablespoons unsweetened peanut butter
- 1/4 cup maple syrup
Gather together all of your ingredients.
First mix up the syrup. Put both ingredients into a small bowl and mix until well combined. Set aside.
In a large mixing bowl, whisk together all of the dry ingredients.
Add the almond milk, oil, water, and mashed banana. Stir until combined. It’s okay if it’s a bit lumpy.
Heat a small to medium skillet over medium heat. I use a stainless steel skillet, so I lightly spray it with cooking spray before each pancake. Using a 1/4 measuring cup, pour batter into the lightly greased pan.
Cook until large bubbles cover the surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute.
Transfer to wire rack OR place on baking sheet and set in a 175°F oven to keep warm until serving.
Top pancakes with peanut butter syrup and enjoy!
If you’d like to make these extra pancakes extra mindfully, check out this previous blog post: A Mindful Breakfast.