I have a real soft spot for pancakes lately. I’m really not sure why, but there’s just something so perfect about a stack of fluffy, hearty pancakes in the morning. Drizzle some melted peanut butter and sprinkle some chocolate chips and banana slices and you’re golden.
I know I say this all the time, but this is one of my favorite recipes so far. I just love the combination of peanut butter, bananas, and dark chocolate. There’s nothing quite as delicious.
I hope all of you get to try this recipe. It’s such a treat. The best part is that it doesn’t take too long, but still tastes restaurant quality. No, better than restaurant quality. Trust me!
I know maple syrup is all the rave, but I have to say that melted peanut butter is so much better.
These pancakes are
super fluffy
peanut butter-packed
basically banana bread in pancake form
- 1 ripe banana, mashed
- 1 large egg
- 1 egg white
- 2 teaspoons coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ cup natural peanut butter
- ¾ cup almond milk
- 1 cup oat flour
- 3 Tablespoons coconut sugar
- 1 and ¼ teaspoons baking powder
- ⅓ cup dark chocolate chips
- oil for cooking
- In a large mixing bowl, mash banana.
- Add egg and egg white and whisk.
- Melt coconut oil and stir into batter.
- Stir in vanilla and peanut butter.
- Stir in almond milk.
- Stir in remaining dry ingredients, except chocolate chips, until smooth and no chunks remain.
- Stir in chocolate chips.
- Heat oil in frying pan or skillet over medium-low heat.
- Once oil is hot, pour ¼ cup batter into pan.
- Once bubbles form in the center, flip and continue to cook until both sides are firm and golden.
- Repeat with remaining batter.
- Serve with more peanut butter, banana slices, and chocolate chips, if desired.
