Pancakes are in big rotation here at the HQ as a Sunday Breakfast staple. I love coming up with new creations and flavor combos. This newest pancake has the awesome combo of bananas and peanut butter!
Andrea’s Peanut Butter and Banana Pancakes
- 1C Spelt Flour
- 1C Unbleached All Purpose Flour
- 1tsp Baking Powder
- 1TBSP Ground Flax
- 2tsp Cinnamon
- 2 Bananas
- 1 3/4C Soymilk
- 1/4C All Natural Peanut Butter
- 2tsp Vanilla Extract
- Olive oil for cooking
In a large mixing bowl combine the flours, baking powder, flax, and cinnamon. Stir with a whisk to combine and aerate the flours. In a medium sized mixing bowl combine soymilk and banana. Mash the banana with a masher until totally demolished. Add in the peanut butter and vanilla, whisk till combined. Gently pour the liquid mixture in with the flour mixture, stir with mixing spoon to combine. Will need to add the liquid mixture a bit at a time.
On a griddle heated over medium heat, brush with some olive oil. Drop pancakes by the spoonful onto griddle. Cook on the first side about 4 minutes, until the middle starts to pop bubbles. Flip and cook on the other side for about two minutes. Remove from heat and serve!
Spelt flour is easily my favorite flour to work with, oat flour coming in to a close second. I like using a mixture of spelt and all purpose because I think the all purpose flour helps to keep things light and fluffy.
You’ll notice that there is no added sugar to these pancakes. The bananas help to sweeten them and if you use a vanilla soymilk (or flavored non-dairy milk of your choice) you will get some sweetness from that. I used a vanilla soymilk here but plain works or whatever you want to use works! I listed it as just soymilk in the ingredients but use what knocks your socks off.
The pancakes were light with just a touch of peanut butter taste in the background. Yogurt and chocolate chip topping optional!
Enjoy guys! And remember, always play with your food!