A healthier Michigan starts with breakfast: Yummy, peanut butter banana pancakes
Andreya Davis
| 3 min read
“Breakfast is ready!”
When I was a carefree pre-teen, there were very few things that were more exciting than being allowed to sleep in late on a Saturday and to be awakened neither in a rush nor to the sound of a screeching alarm clock but to the refreshingly pleasing aroma of my mom’s pancakes. This scent normally was a symbol for a nice treat and a great start to an even better day. Even though I now am a young adult and a much more health conscious pescatarian, I deem it necessary to add protein to my diet as well as to ensure that this symbol of happy childhood memories remains the same.
If you are like me, sometimes you want something great to eat while sticking to your hectic schedule. Here is a recipe that doesn’t sacrifice taste or nutrition; spares only 179 calories and five grams of fat per two pancakes and only takes 25 minutes to prepare and cook.
Peanut Butter Banana Pancakes
Serves eight.
Ingredients
1 ½ medium bananas, mashed
4 oz. plain low-fat yogurt
2 eggs
¼ cup natural peanut butter
1 teaspoons vanilla
¾ cup water
2 cups old fashioned (or quick cooking) oats
½ cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
4 oz. plain low-fat yogurt
2 eggs
¼ cup natural peanut butter
1 teaspoons vanilla
¾ cup water
2 cups old fashioned (or quick cooking) oats
½ cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Directions
Preheat an electric griddle to 275° F. While waiting for the stovetop to reach 275° F, whisk together the bananas, yogurt, eggs, peanut butter, vanilla and water. In a separate bowl, whisk together oats, flour, baking soda and baking powder. Add the wet ingredients to the dry ingredients and stir quickly to combine. Be sure not to over mix. Use a 1/4-cup measuring cup to portion batter out onto the griddle, and use the bottom of the cup to spread the batter out if necessary (it is pretty thick) . Flip the pancakes when you start to see the edges become dry. Unlike traditional pancakes, you will not necessarily see bubbles form on top when they’re ready to flip. Cook on the second side for about two minutes. Remove to a baking sheet placed under the griddle or in a warm oven to keep warm while you cook the remaining batter. Serve with more peanut butter spread on top, some natural apple sauce, or with a tiny drizzle of honey or agave nectar.
Did you know that according to the National Peanut Board, the average American consumes more than six pounds of peanuts and peanut butter products each year?
Have you ever tried this recipe, how did you enjoy it? Do you have any suggestions about how to make this recipe any healthier?
Photo Credit: LearningLark
