Breakfast this morning was homemade Banana Pancakes with Peanut Butter Syrup.The recipe below calls for biscuit mix like Bisquick, but this recipe is very versatile. I've used it with Bisquick, regular pancake mix, and pancake batter made from scratch. In fact, I don't even follow the recipe anymore. I just mash up two bananas and add some cinnamon to the batter. Sometimes when I have bananas that are going bad I use that as an excuse to make a batch of these pancakes.They are a tried and true family favorite and my family loves them. They are always a hit with my daughter's friends too when they've had a sleepover at our house.
I like to serve these with the peanut butter syrup because there is a small amount of protein from the peanut butter and I do like to use sugar free syrup to save on the calories. If you have any leftovers, put them in a single layer on a wax paper-lined baking sheet and freeze them. When they are frozen, place in an airtight container, and return to the freezer (they will keep for a month).
Banana Pancakes with Peanut Butter & Jelly Syrups
- 2 cups biscuit mix
- 1 cup mashed banana (2 to 3 ripe bananas)
- 1 cup buttermilk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons butter or margarine
- 3/4 cup maple syrup
- 1/4 cup peanut butter
- Whisk together first 5 ingredients in a large bowl just until moistened.
- Melt 1 tablespoon butter on a hot griddle.
- Pour 1/4 cup batter for each pancake onto griddle.
- Cook pancakes until tops are covered with bubbles and edges look cooked.
- Turn and cook the other side of pancakes.
- Repeat procedure with remaining butter and pancake batter.
Peanut Butter Syrup
- Whisk together maple syrup and peanut butter until smooth.
- Serve pancakes with peanut butter mixture and strawerry syrup.
Yield: 12 (4-inch) pancakes
Prep Time: 10 minutes; Cook: 12 minutes.