Whole Grain Peanut Butter and Banana Pancakes

Whole Grain Peanut Butter and Banana Pancakes

Serves 6


1 1/4 cups whole wheat flour

1/2 cup old-fashioned oats

1/3 cup chopped peanuts, plus more for serving

3 tablespoons golden brown sugar, packed

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups buttermilk

1/2 cup Peanut Butter & Co's Mighty Maple, warmed

1 large egg

1 tablespoon canola or roasted peanut oil

1 teaspoon pure vanilla extract

1 medium banana, diced

1 tablespoon butter

Maple syrup, honey, or chocolate sauce or serving

In a large bowl, whisk together the flour, oats, peanuts, brown sugar, baking powder, baking soda, cinnamon, and salt.  In a separate bowl, whisk together the buttermilk, peanut butter, egg, oil, and vanilla.

Add the wet ingredients to the dry ingredients, mixing until just combined.  Fold in the diced bananas.

Heat a nonstick skillet or griddle over medium, and coat it with a thin layer of butter.  Using an ice cream scoop or a spoon, drop the batter by 1/4 cup portions onto the skillet, spreading it into a circle shape.  When the tops of the pancakes start to bubble and the edges start to firm up (about 2 minutes), flip the pancakes and cook until set, 1-2 minutes more.

Serve topped with additional sliced bananas and/or strawberries and a drizzle of warm maple syrup, honey, or chocolate sauce.