Skip the table syrup. These warm Banana-Peanut Butter Pancakes are sprinkled with chopped pecans. Serve Banana-Peanut Butter Pancakes in just 30 minutes.
What You Need
Original recipe yields 6 servings
1-1/2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
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 creamy peanut butter
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 topped pancakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.