Get ready for this mouth-watering pancake thread– it only begins with these original Peanut Butter Banana Pancakes!
Along with many of my other recipes, these pancakes have a baseline of ingredients that I use to make a variety of flavors. The batter is comprised of all of the same things for each type of pancake, but the toppings and spreads differ to make a large selection of flavors!
You won’t believe that this batter is literally made of only 2 simple ingredients. All you need to make these protein-packed, low-carb cakes is 1 mashed banana and 2 eggs! This combination of ingredients makes 2 medium-sized pancakes. If you want more pancakes than this, follow the 1:2 ratio. (Ex: 4 mashed bananas: 8 eggs makes 8 pancakes)
These Peanut Butter Banana Pancakes were the O.G. cakes that fueled my experimentation with other flavors. No matter how unique and delicious my other pancake recipes are, these will always have a special place in my heart (and stomach)💛
🥜🍌🥞Peanut Butter Banana Pancakes🥞🍌🥜
—Batter (same for each type of pancake I post): 1 mashed banana & 2 eggs whisked together
—Toppings: 1 tbsp natural peanut butter (melted in small microwave safe bowl), 1 tbsp raw honey, 1/2 banana cut in small slices, dash of cinnamon, 1 tbsp glazed pecans
—Directions: First, prepare your batter. In an appropriate sized bowl (based on how much batter you’ll be making), peel and mash your bananas. Use the ratio-rule and add the proper amount of eggs. Whisk together with a fork. Next, take a large saucepan to medium heat on the stove. Spray the pan with non-stick spray. Once heated, pour your desired amount of batter into the pan. Once the bottom of the pancake is firm, use a spatula to flip cake onto its other side. After your pancakes are cooked thoroughly, place them on a plate and add your peanut butter, honey, banana slices, cinnamon and glazed pecans.
To check out more of my 2-ingredient pancake flavors, click the links below!