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Peanut Butter Banana Pancakes

September 1, 2014 by rachelle Leave a Comment

It’s Monday.  But also a holiday, so I made you breakfast!

 

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OMG!

 

 

Peanut butter and bananas!

 

 

These are so amazing!

 

 

I think it would be totally appropriate to add chocolate chips to these if you want!

 

 

 

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Don’t you think these are perfect for a lazy day?

 

 

 

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When you want to lay around on the couch.

 

 

 

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And watch movies all day.

 

 

 

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We can’t very well have you getting hungry.

 

 

 

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Then you would have to get up off the couch.

 

 

 

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And venture into the kitchen.

 

 

 

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You might even have to stick your head in the fridge and forage around for food.

 

 

 

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Then you would miss part of the movie.

 

 

 

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OMG!  Then you might have to rewind!

 

 

 

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That would be unacceptable.

 

 

 

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So I made you Peanut Butter Banana Pancakes.

 

 

 

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I hope you like them.

 

 

Enjoy your holiday!

 

 

Peanut Butter Banana Pancakes

Adapted from Williams-Sonoma

 

Ingredients:

6 tablespoons unsalted butter, divided

1 1/2 cups all purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 ripe bananas, divided

1 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1/4 cup of peanut butter

1/4 cup of powdered sugar

 

Instructions:

Combine flour, sugar, baking powder and salt in a bowl.

Smash 1 banana with a fork in another bowl until as smooth as possible.    Add buttermilk, vanilla and eggs and combine.

Melt 3 tablespoons of the butter and add with banana mixture to the flour mixture.  Stir with a rubber spatula until combined.  Be sure not to over mix and it will be somewhat lumpy.

Slice 1 banana and fold into pancake batter.

Heat a griddle to 400 F.  When hot, melt the remaining 3 tablespoons of butter on directly on the griddle.  When butter is melted, spoon batter onto the griddle in about 1/4 cup piles.  They should be spaced far enough apart to leave room to expand.

Cook until they bubble on top and turn brown on the bottom (about 2-3 minutes).  Flip with a spatula and cook the other side until golden brown (about another 2-3 minutes).

Repeat with the remaining batter.

Slice the 3rd banana.

Spread some peanut butter on each pancake, top with sliced bananas and powdered sugar.

Note:  This should result in 12 pancakes, but I was a little heavy handed with the pouring and ended up with 11.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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