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Breakfast/brunch

PB & Banana Pancakes

PB & Banana Pancakes recipe
photo by:kraft
Skip the table syrup. These warm, nutty banana bread-like pancakes are topped with creamy peanut butter and sprinkled with chopped pecans.
time
prep:
30 min
total:
30 min
servings
total:
6 servings, 2 topped pancakes each

What You Need

1-1/2
cups  flour
2
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/2
tsp.  salt
2
 eggs
1-1/4
cups  milk
1
cup  mashed fully ripe bananas (about 2)
1
tsp.  vanilla
1
Tbsp.  oil
1/4
cup  chopped PLANTERS Pecans, divided
1/2
cup  PLANTERS Creamy Peanut Butter

Make It

MIX first 4 ingredients in medium bowl. Beat eggs, milk, bananas, vanilla and oil with whisk until blended. Add to flour mixture; mix well. Stir in 2 Tbsp. nuts.

HEAT large nonstick griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.

SERVE topped with remaining nuts and peanut butter.

Kraft Kitchens Tips

Size Wise
These pancakes are so tasty and perfect for a special occasion.
How to Ripen Bananas
To speed up the ripening of bananas, place them in a brown paper bag. Close bag tightly and let stand at room temperature until bananas are desired ripeness.
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