About this recipe:This is my favourite fluffy banana pancake recipe. I freeze any leftover pancakes and reheat them in the toaster, spreading them with strawberry or raspberry jam. Yum!
200g plain flour
2 tablespoons baking powder
1 tablespoon white sugar
1/2 teaspoon salt
1 ripe banana, mashed
85g smooth peanut butter
1 tablespoon canola or vegetable oil
1 teaspoon vanilla extract
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Method Prep:10min › Cook:15min › Ready in:25min
Heat a non-stick or flat griddle pan over medium heat.
Whisk flour, baking powder, sugar and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, oil and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
Use a soup ladle to measure and pour the pancake batter in portions onto hot pan. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining pancake batter. Keep finished pancakes warm until ready to serve.