Description
PB&J Banana Pancakes are a fantastic way to kick off the day! Light and fluffy, and packed with flavor, these are always popular with the whole family. And the leftovers can be frozen!
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 1-¾ cup Whole Wheat Pastry Flour Or All-Purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cimmanon
- ½ teaspoons Salt
- 1 Large Eggs
- 2 Medium-sized Ripe Bananas
- 1-¼ cup Nonfat Milk (or 1% Or 2%)
- 2 teaspoons Canola Oil
- ⅓ cups Smooth Peanut Butter
- ½ teaspoons Vanilla Extract
- ½ cups Jam, Such As Strawberry, Raspberry, Blackberry
- Maple Syrup And Fresh Fruit, To Serve
Preparation
In a large bowl, whisk flour, baking soda, baking powder, cinnamon and salt.
In a medium-sized bowl, whisk egg. Add bananas and mash with the back of a fork until fairly smooth (there will be some lumps). Add milk, canola oil, peanut butter and vanilla extract, and whisk well to combine.
Pour the banana mixture into the flour mixture and stir to combine. Heat a nonstick or cast iron skillet over medium heat, or heat a griddle to 375ºF. Lightly coat skillet with cooking spray.
Using a scant ¼ cup of batter for each pancake, scoop the batter into the skillet, a few pancakes at a time. Dollop 1 teaspoon of jam into the center of each pancake. Using a spoon, cover the jam with additional batter to seal in the jam.
When the pancakes start to set around the edges, flip and cook until the pancake are cooked through all the way. Repeat with the remaining batter. Serve pancakes with maple syrup and fresh fruit, if desired.
