Rosa Parks Pancakes Recipe
These Peanut Butter Banana Pancakes are easy, fluffy, taste incredible.
- 1 cup Flour, all-purpose
- 2 tablespoons Baking Powder
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
- 1 Egg, large room temperature
- 1 1/4 cup Milk, whole
- 1/3 cup Peanut Butter, creamy
- 1/2 teaspoon Pure Vanilla Extract
- 1 tablespoon Canola Oil
- 1 Banana, sliced
- Maple Syrup, for serving
Combine the dry ingredients a large mixing bowl, the flour, baking powder, salt, sugar.
In a separate, medium mixing bowl, combine the egg, milk, peanut butter and vanilla extract. Whisk the wet ingredients together until combined.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Add the canola oil to a non-stick skillet and heat on medium high heat (275 degrees.) Spoon one-fifth of the batter into the pan making a roughly 4 " pancake. Cook each pancake for about 2 minutes, until the edges start to bubble and look a little dry. Lift the pancake using a thin spatula to carefully flip the pancake to the other side. Continue cooking for another 2 - 2 1/2 minutes until golden brown. Repeat with the rest of the batter. Serve with sliced bananas on top and warm maple syrup.
- Use non-dairy milk instead of whole milk if you'd like.
- You can double this batter to make more pancakes too.
Calories: 312kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 355mg | Potassium: 800mg | Fiber: 2g | Sugar: 12g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 293mg | Iron: 2mg