Ever since making banana bread waffles, I’ve wanted to try banana bread pancakes. We always seem to have a couple of bananas that are too ripe or just starting to get too ripe. So the other night (Yes, night. That’s when we have time to make breakfast food!), I decided it was about time I give them a try.

These pancakes are loaded with chunks of banana and lots of cinnamon and nutmeg. All of the banana makes these slightly denser than your average pancake, but the result is a pancake that tastes a lot like a warm, thick slice of banana bread. Using whole wheat flour and non-fat buttermilk makes these a healthy option for breakfast, lunch or dinner!

I knew right away that I wanted to top these pancakes with a simple peanut butter syrup. I already put peanut butter and a little syrup on my pancakes, so I figured I may as well mix them together with a little vanilla extract. So good! You may just find yourself pouring the syrup over more than just pancakes. . .

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Banana Bread Pancakes with Peanut Butter Syrup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

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Ingredients

For the Pancakes

• 1 Cup whole wheat flour
• 1 Cup all-purpose flour
• 1/4 Cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large bananas, very ripe
• 1 1/3 Cups buttermilk
• 2 teaspoons vanilla extract
• 2 Tablespoons butter, melted and cooled

For the Syrup

• 1/2 Cup maple syrup
• 1/4 Cup creamy peanut butter
• 1/4 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flours, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well-combined.
2. In a medium bowl, mash bananas. Add in milk, vanilla extract, and butter. Stir until blended.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Bring a skillet or griddle to medium heat. Spray with non-stick cooking spray.
5. Pour 1/3 cup of batter onto hot skillet. Using measuring cup, lightly spread out batter in a circular form. Cook until bubbles begin to appear on the surface, about 2-3 minutes and flip. Cook for another 1-2 minutes. Serve with peanut butter syrup.
6. To make the Peanut Butter Syrup: In a microwave safe bowl, stir together maple syrup, peanut butter, and vanilla extract. Microwave for 30 seconds and then in 5-10 second intervals until mixture is warm, runny.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 645Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 821mgCarbohydrates: 117gFiber: 8gSugar: 53gProtein: 15g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

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