Peanut Butter Banana Pancakes Food

PEANUT BUTTER BANANA PANCAKES

Steps:

• Preheat a griddle to medium heat.
• Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
• Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

BANANA AND PEANUT BUTTER PANCAKES

Steps:

• Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
• Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides; serve hot.

PEANUT BUTTER BANANA PANCAKES

Steps:

• Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with powdered sugar.

PEANUT BUTTER PANCAKES

Steps:

• Add all ingredients to the container of an electric blender.
• Process until smooth.
• Heat a lightly greased griddle or large skillet.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

PEANUT BUTTER BANANA FLOUR-LESS PANCAKES

Steps:

• Mash banana with a fork in a medium mixing bowl until most lumps gone.
• Add peanut butter and mash again, smoothing mixture as much as possible.
• Preheat electric griddle or skillet for cooking pancakes on medium to medium high temp (For the electric griddle I set it to 350 degrees) You need a bit more room to flip these only because they're much more delicate than standard pancakes, so I highly recommend a flat surface griddle if you have one.
• Add eggs and remaining ingredients and whisk till well combined and mostly smooth.
• Once pan or griddle is ready, lightly spray evenly with olive oil.
• Use a 1/4 cup measuring cup to scoop out batter onto your pan.
• Cook batter on pan about 3 minutes or until a center bubble pops or you see the edges of the pancakes setting up well.
• and slowly flip over pancakes (if you flip too fast they may roll on you) and cook about another 3 minutes on the 2nd side. (These pancakes are much more delicate than standard pancakes so just be gentle with your handling of them.)
• Repeat cooking till batter is gone. (Using an electric griddle I can do this amount in 2 batches, a smaller skillet will require more batches.)

BANANA PEANUT BUTTER PANCAKES WITH PEANUT BUTTER SYRUP

Steps:

• 1.WHISK together syrup and 1/4 cup peanut butter in medium microwave-safe bowl until smooth. Microwave on HIGH 30 to 60 seconds to warm.
• 2.MASH 1 banana in large bowl. Add pancake mix, buttermilk, eggs, cinnamon and remaining 2 tablespoons peanut butter. Stir until well blended.
• 3.COAT griddle with no-stick cooking spray. Heat over medium heat. Pour 1/4 of the batter for each pancake onto griddle. Cook pancakes until bubbles begin to break on surface. Turn and cook until golden brown.
• 4.SLICE remaining banana into medium bowl. Stir in sliced strawberries. Serve pancakes topped with sliced fruit and peanut butter syrup.

PEANUT BUTTER & BANANA PANCAKES

Steps:

• Preheat oiled griddle to 350 degrees.
• In a large mixing bowl, combine milk and eggs; mix well.
• Add mashed bananas and peanut butter.
• Gently stir in Bisquik mix. Batter should be thin but not runny.
• Pour out scant 1/3 cup of batter onto griddle. (I cook 8 pancakes at a time on my electric griddle.)
• Once edges are dry and cooking side is golden brown, turn pancake and cook on that side until golden brown.
• Serve immediately.
• NOTES: These freeze very well. Thaw in microwave and serve immediately.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.