I have never used a better pizza sauce than this. Additionally, no cooking is necessary. It is worth including the several components because it has a beautiful flavor.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- ¼ cup creamy peanut butter
- 1 ½ cups milk
- ¼ teaspoon vanilla extract
- 1 small banana, peeled and chopped
Instructions
- 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.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 411 mg |
| Sugars | 10 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it I just made 3 slight adjustments added 1 lg egg and 1/4 teaspoon of baking soda and 1 1/3 cup of milk and they came out amazing
Added 1/4 less milk. Turned out golden and “fat” just how I like them. Golden and delicious. Thx!
Fast and easy … cooked on a cast-iron silver-dollar pan, and they came out great! Even cooking, perfectly browned!
I read some reviews that said the flavor in this wasn’t great and I agree but some ketchup solved the problem for me. Overall a good recipe for someone who doesn’t use eggs. And this time I’m making my peanut butter at home as well or trying to.
Powdered peanut butter protein works better for rich pb taste in pancakes and waffles, w/o making them mushy.
Not a fan.
I gave this 2 stars because I found the flavor really nice, even though I threw them all away. I wanted to make something different and special for breakfast today, and I had no eggs. This sounded perfect. I followed the recipe except that I doubled the ingredients. The results were dense and way too “moist”. They were not fluffy and even when the outside was way too brown, the center had a wet texture as if it were not fully cooked. I will not make these again. ever.
I added some flax seed meal and used whole wheat flour to make it a bit healthier. Like other reviewers have said, batter came out really watery and the I didn’t taste the bananas. I added a tad more flour as suggested but still a no go. Disappointed.
I prepared the recipe to the directions and found the pancakes to be flat and lacking flavor. I added 1/2 tsp baking soda and one egg and a sprinkle of cinnamon, they came out much more fluffy.
I made this morning for the family and it came out great! I added 1/2 tsp. of vanilla extract (instead of 1/4) and 1 tablespoon of brown sugar (instead of 1 teaspoon), and chilled it in the fridge for 30 minutes to allow the baking powder to activate. I didn’t find the batter to be thin and soupy at all. The pancakes came out fluffy and delicious and the flavour balance of peanut butter and banana was great. Will definitely make these again.
Amazing and my child loved it. One thing though, you can never have enough peanut butter and banana in there. Impossible. 🙂
My favorite pancake recipe so far, my family loved them. Next time I would try to cut much smaller chunks of banana, as the larger chunks seemed to keep some of the flipped pancake from cooking all the way through on the first pancakes I made. Lovely recipe, yum! 🙂
This was great. I think there was just enough peanut butter and just enough banana. I used one frozen banana which I mashed and one fresh banana that I cut into chuncks. I did double the batter and used half whole wheat and half all purpose. It was great.
i read everyone else’s reviews AFTER making the batter and eating a pancake, and i feel as though maybe a lot of people who chose to try this recipe don’t make pancakes regularly… if you haven’t made pancakes frequently, and you haven’t experimented making pancakes before, then you should before trying this recipe. i followed the recipe as it were, adding all the dry ingredients, vanilla, and peanut butter together (two spoonfuls~1/4 cup) and then the whole banana (mashed while stirring). once this appears mixed, i poured milk directly from the carton into the mix until the mixture was of the right consistency–this is always the recommended method when making pancakes, because then you are able to adjust your batter better. i found it should definitely be slightly runnier, because the peanut butter and bananas chunk up and make the pancake thick while it is cooking (leading to either burning on one side, or raw in the center)– PERFECT PANCAKES, every time. and they’re outstandingly delicious. the only pancakes i’ve ever wanted to eat without needing butter or syrup, so i’m not sure if others used bad pb or bad bananas, but Jif and normal-sized, raw (slightly blackened peel) bananas were fantastic in this. *Only* thing i added was a teaspoon of baking soda. (baking powder+baking soda=awesome baked goods, especially pancakes)
The pancakes were good. I used whole wheat flour, cinnamon, and extra vanilla as others suggested. But the pancakes stuck to the pan like glue, even when I put more oil on the pan. Maybe it needs oil in the pancakes.
I followed the recipe, mostly. I used organic whole wheat pastry flour and I sifted it. Then I substituted the milk with un-sweetened almond milk and cut it to 1 1/2 cups. I also used crunchy peanut butter. And I used one large banana with large-ish pieces. I spread some more peanut butter on top with some lyke’s golden syrup. GOOD stuff
Very yummy little pancakes! Thanks so much. I did notice the batter was a little runny…but it did turn out great. Thanks again!
I read through the reviews as usual. I read that they did not have a strong enough peanut flavor, then I read that it had an overpowering peanut flavor. However, I found this recipe to be a perfect balance. My husband said they were the best pancakes he had ever had. I served mine topped with some warm, homemade applesauce. I doubled the recipe, with the only variance being that I added a little extra salt to make up for the lack of it in my natural peanut butter, added a little extra vanilla, and substituted whole wheat flour for half of the all purpose. Cutting the peanut butter into the dry ingredients was a clever method of incorporating it evenly. Although some reviewers suggested mashing the banana, I am glad I chose to chop them into extra small pieces as more per the recipe. The little bites of banana added some bursts of moist, flavorful goodness that made for a nice contrast with the peanut flavored pancake. I had no issues with it seeming too watery nor did the banana chunks sink to the bottom as another reviewer mentioned.
Tripled the recipe and made these changes based on that: all whole wheat flour, 1 1/2 tsp. vanilla, 4 cups milk, 1/2 c. pb, 1/4 cup white sugar, 1 egg and 1 jar banana baby food. I tried doing less milk at first and the pancakes wouldn’t cook through (and they were thick and goopy inside). After adding more milk they were flat but better cooked. The children didn’t like these and I’d make them again if I was out of eggs but it’s the only reason I’d make these. 🙂
These are soooo yummy! I have a daycare and my kiddos just gobbled them up! Thanks for sharing!!!!
My husband and I LOVED this! I didn’t need honey, syrup, butter or anything on them. The banana was just enough sweetness I just ate them right out of the pan!!