Buttermilk Banana Pancakes

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I hadn’t made pancakes since New Year’s breakfast, and when I saw the very ripe bananas in the fruit basket I decided to cook banana pancakes for breakfast.  What could be better than splurging on a tall stack of pancakes on a Saturday morning?

I added 1/2 cup PB2 powder to the batter for a hint of peanut flavor and for a dose of added protein.  If you are not a peanut lover like me, you can simply use all wholewheat flour and no PB2.  

Those pancakes turned out fluffy and soft in the center and crispy around the edges — absolutely delicious.

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Buttermilk Banana Pancakes

Ingredients:

1 cup wholewheat flour

1/2 cup PB2 or 1/2 cup more wholewheat flour

1 very ripe banana, meshed

1 large egg

1 1/2 cup buttermilk (You may need to adjust the amount of milk based on how large the banana is.)

2 tablespoons coconut oil or butter, melted (you can also use vegetable oil such as canola oil)

1/2 teaspoon pure vanilla extract

2 teaspoons baking powder

2 tablespoons xylitol or sugar

1/4 teaspoon salt

Sliced banana and toasted walnut for topping

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Preparation:

Combine all the dry ingredients in a mixing bowl.  Combine all the wet ingredients in a separate mixing bowl, making sure that the melted coconut oil or butter is not hot.

Make a shallow hole in the dry ingredients and slowing pour the wet into the dry as you stir and mix them together.

Heat a lightly oiled griddle over medium heat.  Scoop batter onto the griddle using either 1/4 or 1/3 measuring cup.  When the batter begins to bubble and the the underside is golden, flip it over with a spatular.  Cook another 1 minute or so for the other side to become golden. 

Serve hot topped with sliced banana, toasted walnuts and maple syrup.

2 thoughts on “Buttermilk Banana Pancakes

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