I am a huge fan of pancakes. They totally hit the spot on a lazy Sunday morning. Or any morning, for that matter….
These pancakes don’t only taste good, they leave you super full. Not in the “I’m ready to crawl back in bed” way, but just a satisfied, full of energy, kind of way.
I used one of my favorite ingredients to cook with, PB2, to add some super legit peanut butter flavor and a little extra protein. If you haven’t tried PB2, and you are a peanut butter addict like me, you’re miss out big time. PB2 is peanuts ground up into a powder that you either mix with water to form peanut butter, or add in to oatmeal, smoothies, or….pancakes for a super yummy peanut butter flavor. There are only 45 kcals per serving vs. 180 kcals per serving of the regular spread.
I only had one egg on hand, which was perfect because I was on my own this morning, and therefore only needed to make pancakes for…2….
Hey, you never know who is going to stop by in need of an extra pancake! Always prepared.
Peanut Butter, Banana, and Pecan Pancakes
- 1 tbsp butter – melted
- 1 tsp vanilla
- 1 egg
- ¾ cup unsweetened vanilla almond milk
- ¾ cup white whole wheat flour
- 2 tbsp PB2
- 1 tbsp Splenda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- 1 banana
- ¼ cup pecan halves
- Heat a griddle on the stove to medium high and spray with cooking spray.
- Mix the butter, vanilla, almond milk, and egg together.
- Then, add in the flour, PB2, Splenda, baking powder, cinnamon, nutmeg, and salt and stir just until the batter is fully combined.
- Cut up your banana into small pieces and add to batter.
- Break pecans into small pieces and add to batter.
- Pour ¼ of the batter on the griddle at a time and cook each pancake for about 1 to 2 minutes per side
Nutrition Per Serving (2 pancakes)
Calories: 430 kcals
Fat: 20 g
Carbs: 45 g
Protein: 15 g