Recipe Development: Peanut Butter Banana Granola Pancakes

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In our house, Sunday mornings have been deemed “pancake mornings.”  Nothing sounds quite as appealing than enjoying a warm stack of sweet flapjacks over a cup of coffee and the comics so we’ve tradition, which has now been claimed as the Sunday Routine. As much as I love a classic cake, I usually don’t limit myself to ordinary when it comes to breakfast.  The nice thing about pancakes is that the batter is a blank canvas to add in a multitude of unique ingredients that will take this morning delight to the next level.

In our house, Sunday mornings have been deemed “pancake mornings.”  Nothing sounds quite as appealing than enjoying a warm stack of sweet flapjacks over a cup of coffee and the comics so we’ve tradition, which has now been claimed as the Sunday Routine. As much as I love a classic cake, I usually don’t limit myself to ordinary when it comes to breakfast.  The nice thing about pancakes is that the batter is a blank canvas to add in a multitude of unique ingredients that will take this morning delight to the next level.

Fruit is always a safe option when it comes to flavor; however, this particular morning, I was feeling a bit more decedent and craved something slightly rich.  I took a tip from The King himself and pulled out this Elvis inspired recipe that incorporates two of my favorite breakfast components, peanut butter and banana.So the next time you find yourself craving comfort on a relaxed weekend morning, do yourself a favor and whip up a batch of pancakes.  It just might turn into a tradition in your house too.


recipe development post 2 2Peanut Butter Banana Granola Pancakes

Makes six 4-inch pancakes

Ingredients:
1 cup whole wheat flour
¼ cup peanut flour, or powdered peanut butter
½ cup skim milk
2 eggs
1 overripe banana, mashed
1 teaspoon vanilla extract

Directions:
In a large mixing bowl, combine flours, milk, eggs, banana and vanilla.  Mix to incorporate but be careful not to over mix.  On a preheated skillet or griddle, pour pancake batter ¼ cup at a time.  Cook on one side for about 4 minutes or until edges start to turn a golden brown.  Flip and repeat cooking time on second side. Top with sliced bananas and maple syrup.

 

 

 

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Last modified on Tuesday, October 16, 2012 • 9:31 am

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