Pb&J Banana Pancakes Recipe

Name: Pb&J Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Whole Wheat Pastry Flour Or All-Purpose Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1 teaspoon Ground Cimmanon; 1/2 teaspoons Salt; 1 Large Eggs; 2 Medium-sized Ripe Bananas; 1-1/4 cup Nonfat Milk (or 1% Or 2%); 2 teaspoons Canola Oil; 1/3 cups Smooth Peanut Butter; 1/2 teaspoons Vanilla Extract; 1/2 cups Jam, Such As Strawberry, Raspberry, Blackberry; Maple Syrup And Fresh Fruit, To Serve

Servings: persons

1-3/4 cup Whole Wheat Pastry Flour Or All-Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1 teaspoon Ground Cimmanon
1/2 teaspoons Salt
1 Large Eggs
2 Medium-sized Ripe Bananas
1-1/4 cup Nonfat Milk (or 1% Or 2%)
2 teaspoons Canola Oil
1/3 cups Smooth Peanut Butter
1/2 teaspoons Vanilla Extract
1/2 cups Jam, Such As Strawberry, Raspberry, Blackberry
Maple Syrup And Fresh Fruit, To Serve

1
In a large bowl, whisk flour, baking soda, baking powder, cinnamon and salt.
2
In a medium-sized bowl, whisk egg. Add bananas and mash with the back of a fork until fairly smooth (there will be some lumps). Add milk, canola oil, peanut butter and vanilla extract, and whisk well to combine.
3
Pour the banana mixture into the flour mixture and stir to combine. Heat a nonstick or cast iron skillet over medium heat, or heat a griddle to 375u00b0F. Lightly coat skillet with cooking spray.
4
Using a scant 1/4 cup of batter for each pancake, scoop the batter into the skillet, a few pancakes at a time. Dollop 1 teaspoon of jam into the center of each pancake. Using a spoon, cover the jam with additional batter to seal in the jam.
5
When the pancakes start to set around the edges, flip and cook until the pancake are cooked through all the way. Repeat with the remaining batter. Serve pancakes with maple syrup and fresh fruit, if desired.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-3/4 cup Whole Wheat Pastry Flour Or All-Purpose Flour, 2 teaspoons Baking Soda, 2 teaspoons Baking Powder, 1 teaspoon Ground Cimmanon, and more.

Yes, Pb&J Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pb&J Banana Pancakes

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