Today we’ll cook 10-Minute Peanut Butter Banana Pancakes
World Egg Day is a global celebration dedicated to eggs – and just in time for World Egg Day on October 12th, I’m sharing these 10-minute peanut butter banana pancakes. They have soft & fluffy texture, delicious peanut butter banana flavor, and only take 4 ingredients and 10 minutes to make. So no matter how little time you have in the morning you can whip up a batch of these healthy, delicious pancakes.
You see – that’s what I love about eggs. There are so many delicious, healthy, easy ways to enjoy them. Whether you’re making scrambled eggs or these tasty 10-minute peanut butter banana pancakes – 1 egg contains 6 grams of protein and provides 14 important nutrients. And that’s a whole lot of reasons to enjoy these pancakes.
- 2 large eggs
- 2 medium bananas , pealed
- 2 tablespoons peanut butter
- 1 teaspoon baking powder
Preheat a large frying pan or griddle to low-medium heat.
Place all the ingredients in a blender and pulse until smooth.
Lightly grease the frying pan/griddle with non-stick cooking spray or oil.
Pour about 3 tablespoons of batter onto the griddle. Fry until you see a few air bubbles on top of the uncooked side. Flip, and continue to cook for 1-3 minutes on the second side.
Repeat with the rest of the batter.
Serve with peanut butter, yogurt, maple syrup or whatever toppings you prefer.
*To freeze pancakes, place a sheet of wax paper between each and put in a plastic, zipper closed bag. Reheat in the microwave for about 10-20 seconds per side, or toaster oven at 350F degrees.