Stacked In the Back: Banana Pancakes Are Back

Banana Pancakes (gluten free and packed with peanut butter protein)

Three more bananas were staring me down in the kitchen this week and I really should be eating them given their benefits when one is PMSing and needs anti bloating and a potassium boost for muscle relief.

Alas, such is not their story this week. Yet again.

My pantry is stocked with peanut butter powder in bulk, and I didn’t want to turn on the oven this morning to bake a bread or muffin. Instead, I stood over a hot griddle, scraped, poured and flipped pancakes  reminding myself that time at home is precious, even if I am alone. No peanut butter powder? Substitute (to keep the texture) with rolled oats processed to a flour, or use regular flour. But I find that making an oat flour substitute keeps these pancakes nice and light! You can always spread some warm peanut butter on top of the pancakes when they’re done so you don’t miss that punch of peanut butter too!

I always like to have PBfit pure peanut powder in my pantry because it’s a great add in for pancakes, baking, oatmeal, no bake treats, smoothies and more. It’s become a staple in my home.

Ingredients
3 very ripe mashed bananas
1/2 cup of sub flour/peanut butter powder
2 eggs
1/2 tsp each of baking soda, powder and salt
Dash of cinnamon 

Instructions
Mash bananas and add baking soda, powder and salt. Whisk eggs, pour into banana mixture and stir until combined. Add peanut butter flour or sub flour and mix into banana batter until fully incorporated. Heat a non-stick pam or griddle, add a pat of butter or nonstick spray and pour batter to desired pancake size (mine were about 4-5” in diameter) and carefully flip once batter starts to bubble. Repeat. 

Makes 8 pancakes that are delicious right from the pan, and they also freeze exceptionally well! Perfect makes ahead for singles and families! Defrost by placing in the toaster and enjoy!