Photo: Mariana Medvedeva
Peanut Butter Banana Pancakes
12 ingredients
10 min + 15 min
12 4-inch pancakes
openrecipes
"I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!"
Estimated Nutrition (whole recipe, rough)
1128
Calories
36g
Protein
42g
Fat
152g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 1/4 cups milk
- 1 ripe banana, mashed
- 1/3 cup smooth peanut butter
- 1 egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes