How’s the time change treating you?
Won’t lie, I slept until 9:42 yesterday morning. Can we talk about how awesome it is to have kids that can pour their own cereal and entertain themselves for a little while? I feel for all of you with tiny ones.
It was also really nice to have daylight for so long! It was almost 8 by the time the sun finally faded. You know what that means? Food bloggers are no longer cooking dinner at 2 pm! Yay sunlight!
Like I mentioned this weekend, the kids are officially on Spring Break and I’m officially not leaving the house until it’s over.
(Don’t judge me – you try going anywhere with 3 boys!)
So in an effort to avoid the grocery store, I have breakfast for dinner planned for several nights this week. And these Peanut Butter Banana Pancakes are definitely on the menu! They use ingredients I always have on hang, they take no time at all to cook up, and my kids are obsessed with them.
I mean, what’s not to love about peanut butter and bananas?
Peanut Butter Banana Pancakes! The best way to start the day!Click To Tweet
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- 1 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 tablespoon butter
- 1/4 cup creamy peanut butter
- 1 1/4 cups milk
- 2 eggs
- 1 teaspoon vanilla
- 1 small banana diced
In a mixing bowl, whisk together flour, baking powder, salt, and sugar to remove any lumps.
In a small saucepan, heat butter, peanut butter, and milk over low heat, stirring until butter has melted and mixture is smooth. Pour into the flour mixture and stir until just combined. Add eggs and vanilla and stir until incorporated. Fold in banana.
Pour about 1/4 cup of the batter onto nonstick skillet over medium heat. Cook until bubbles and edges look browned, about 2 - 3 minutes. Flip and cook another 2 - 3 minutes. Repeat with remaining batter.
Want more breakfast recipes?