Whole Grain Peanut Butter and Banana Pancakes
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.