Banana Peanut Butter Pancakes

First thing this morning, Harley and I ventured out for a long walk around our neighborhood trail. As my stomach growled, I started to think about breakfast. Most days, I eat Greek yogurt with fruit, cereal with protein powder and fruit, or a smoothie for breakfast. But every couple of weeks, I get a craving for pancakes. Today was one of those days, and as we got some exercise in, I concocted a breakfast recipe in my head.

Despite my love for pancakes, you won’t find pancake mix in my kitchen cabinets. I’ve become accustomed to mixing a bunch of ingredients together to make up my own recipe when I have pancake yen. Here is today’s creation:

These light and fluffy banana pancakes have a subtle hint of peanut butter, and are the perfect portion to serve breakfast for one. I used butterscotch flavored peanut butter, and think they’d also be awesome with chocolate peanut butter (and of course, plain old peanut butter never fails!).

Banana PB Pancakes

• 1/4 c whole wheat all purpose flour
• 1/2 mashed banana
• 1 packet of Stevia sweetener
• 1/2 TBSP baking powder
• 1/4 TSP salt
• 5 TBSP unsweetened almond milk
• 1/2 TBSP vegetable oil
• 1 TBSP peanut butter

Heat up your skillet to medium high heat.

Mix the flour, banana, sweetener, baking powder, salt, almond milk, and oil in a bowl. Warm the peanut butter in the microwave, then add it to the pancake batter. Combine everything well.

Form 3 pancakes and cook until lightly browned on both sides.

Nutrition stats: 310 calories, 14 g fat, 7 g protein, 45 g carbs

I’m off to the gym to for a workout!

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