Peanut Butter Banana Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Peanut butter: Adds a nutty flavor and creamy texture to the pancakes.

Banana: Provides natural sweetness and moisture.

Vegetable oil: Keeps the pancakes moist and prevents them from sticking to the skillet.

Vanilla extract: Adds a hint of sweetness and enhances the flavor.

When mixing the batter, be careful not to overmix. Overmixing can lead to tough pancakes. Stir until the ingredients are just combined, even if there are a few lumps. This ensures a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, giving the pancakes a slightly nuttier flavor.

• sugar - Substitute with honey: Honey provides natural sweetness and adds a bit of moisture to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that maintains the same consistency.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to create a vegan alternative.

• peanut butter - Substitute with almond butter: Almond butter offers a different nutty flavor and is a good option for those with peanut allergies.

• ripe banana - Substitute with applesauce: Applesauce can provide similar moisture and sweetness, though the flavor will be slightly different.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to maintain freshness.
• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months.
• When ready to eat, reheat the pancakes in the microwave for about 20-30 seconds or until warm. Alternatively, you can reheat them in a toaster or oven for a crispier texture.
• If reheating from frozen, you can either thaw the pancakes overnight in the refrigerator or reheat them directly from the freezer. Adjust the reheating time accordingly.
• To maintain the best texture and flavor, avoid reheating the pancakes multiple times. Reheat only the amount you plan to eat.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds per pancake.
  4. Check if they are warm enough; if not, continue heating in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes or until thoroughly heated.

• Toaster Method:

  1. Place the pancakes in the toaster, ensuring they are not overlapping.
  2. Toast on a low setting to avoid burning.
  3. Check after one cycle and toast again if necessary until warm and slightly crispy.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Lightly grease the skillet with a small amount of butter or oil.
  3. Place the pancakes in the skillet and cover with a lid to trap heat.
  4. Heat for 1-2 minutes on each side or until warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through to ensure they are not overcooking.

• Large mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Medium mixing bowl: Used to whisk together the wet ingredients such as milk, egg, peanut butter, mashed banana, vegetable oil, and vanilla extract.

• Whisk: Essential for blending the wet ingredients smoothly and ensuring the peanut butter is well incorporated.

• Measuring cups: Necessary for accurately measuring the flour, milk, and peanut butter.

• Measuring spoons: Used to measure smaller quantities like sugar, baking powder, salt, vegetable oil, and vanilla extract.

• Non-stick skillet: Ideal for cooking the pancakes evenly without sticking.

• Spatula: Useful for flipping the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Helps in pouring the batter onto the skillet in consistent portions.

• Masher or fork: Used to mash the ripe banana until smooth.

• Cooking spray or brush: For lightly greasing the skillet to prevent the pancakes from sticking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

Use a blender: Blend the wet ingredients together for a smoother batter and faster mixing.

Make extra batter: Double the batter and store it in the fridge for quick pancakes the next day.

Preheat the skillet: Ensure the skillet is hot before you start cooking to reduce cooking time.

Use a non-stick skillet: A non-stick skillet reduces the need for greasing and makes flipping easier.