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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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