Whole Wheat Peanut Butter and Banana Pancakes – A Father’s Day Brunchon June 13th, 2012 Posted in Home Made Cooking
Strolling around the net has allowed me to “meet” great people with great talents and great minds. Sometimes it’s enough for you to read what the other person writes to know what kind of person he is.
In this instance I stumbled upon an amazing blog called PeanutButterAndJulie.com managed and written by Julie, who is a self taught cook and baker and has really great recipes and stories in her blog, and luckily for us all, she is kind enough to share them with the world 🙂
I saw this recipe in her blog and immediately knew I had to try it. After all I have 3 peanut butter and bananas fans at home and the fact that this recipe is healthy too just made my decision much easier.
This is a recipe for whole wheat peanut butter and banana pancakes and I made it for our Saturday brunch. Nothing was left at the “scene of crime” after we were done with these :). Thanks Julie!
1 ¼ cups whole wheat flour
½ cup old-fashioned oats
1/3 cup chopped peanuts (I used walnuts)
3 tbsp golden brown sugar, packed
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp ground cinnamon
¼ tsp salt
1 ½ cups buttermilk (I used goat milk)
½ cup Peanut Butter, warmed
1 large egg
1 tbsp canola or roasted peanut oil
1 tsp vanilla extract
1 medium banana, diced
1 tbsp butter for buttering surface
1. In a large bowl, mix together the dry ingredients (flour, oats, peanuts/walnuts, brown sugar, baking powder, baking soda, cinnamon, and salt).
2. In a separate bowl, mix together the milk, warmed peanut butter, egg, oil, and vanilla.
3. Add the wet ingredients to the dry ingredients, mixing until just combined.
4. Fold in the diced bananas.
5. Heat a nonstick skillet or griddle over medium heat, and coat it with a thin layer of butter.
6. Using an ice cream scoop or a spoon, drop the batter by 1/4 cup portions onto the skillet, spreading it into a circle shape. When the tops of the pancakes start to bubble and the edges start to firm up (about 2 minutes), flip the pancakes and cook until set, 2-3 minutes more.
Serve topped with additional sliced bananas and/or strawberries and a drizzle of warm maple syrup, honey, or chocolate sauce.
To see the original Recipe Click on the link: www.peanutbutterandjulie.com