Lately I've been on a peanut butter banana pancake kick There are just some flavors that go together, and some foods that do a particularly good job of satisfying the appetite. Peanut butter? Bananas? Check and check. If you're looking for ways to refresh your morning menu, these pancakes might be a great starting point. While they're still a bit of an indulgence (I mean, maple syrup!), I like that I can control the amount of sweetness in the batter by choosing peanut butter powder with no added sugar. With only five ingredients, peanut butter banana pancakes are simple to prep and even keep well for late
Yes, they can! Use all-purpose gluten-free flour. I like using Cup 4 Cup. It's possible the gluten-free batter may be thicker than ideal. You might need to add a tiny bit of water. Another gluten-free pancake option is sourdough pancakes.
Pancakes that are cooked on the outside and raw on the inside are sad! You can avoid this by adjusting your burner temperature properly. These pancakes need to be cooked low and slow. This batter is fairly thick, so be patient — and you can always use a spatula to take a peek at the underneath side before you decide to flip. It will be a nice golden color when it's ready.
You can easily freeze these pancakes — perfect for if you end up with too many for one meal, or just want to make up a batch well ahead of time. They're also fine in the refrigerator for about a day or so. See the recipe card for reheating instructions. My other pancake recipes (sourdough pumpkin, sourdough blueberry, and sourdough oatmeal) also keep well in the freezer!