Sunday, February 09, 2014

Peanut Butter & Banana Oat Pancakes

Ok- these were to DIE for.  I've made healthy pancakes in the past and they either taste too dry or chewy.  These had the perfect amount of everything in them and tasted like peanut butter banana bread- heaven! I was able to make 3 medium sized pancakes from the mix.


1 banana
1/4 cup rolled oats
1 large egg
2 tbsp PB2, find it here {I buy mine from Whole Foods}

1 tsp extra virgin olive oil {for pan}


Mix all of the ingredients {except oil} in a blender or food processor.  

Heat skillet to medium/medium-low with a small tsp of oil.  I like to pour the oil on a paper towel, then wipe the pan with the towel.  There doesn't need to be a lot of oil, just enough to keep from burning.

Pour mix into skillet as large as you want the pancake.  Here's the trick: use a fork to gently spread the pancake out, making it thinner.  This lets the pancake cook through evenly.

Let sit for 60-90 seconds.  Slowly life the sides to see if the bottom is browning.  Adjust temperature if needed.  Flip the pancake when it is able to slide along the pan without sticking.  The other side needs about 45-60 seconds to finish cooking.

{Optional} Top with fresh strawberries and honey! Enjoy!


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