A recipe for the peanut butter addicts that's packed has a light fluffy texture. Don't forget to top them with all the peanut butter and bananas!
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Ingredients
1/2medium bananaabout 1/4 cup, mashed
1/4cupĀ powdered peanut butter
1/4cupall-purpose flouror whole wheat
1tablespoonbaking powder
1teaspoonapple cider vinegar
2/3cupunsweetened almond milk
pinchof sea salt
Instructions
Whisk together the vinegar, mashed banana, and almond milk in a small mixing bowl. In a separate bowl, mix the dry ingredients, salt, baking powder, pb powder, and flour.
Combine the wet with the dry and fold together gently until you have a nicely thick pancake batter, but don't over mix. If possible, allow the batter to rest for about 5 minutes.
Heat a non-stick skillet over medium high heat and grease lightly with oil if desired. Pour the batter into desired size pancakes and cook for 2-3 minutes per side. Remove and top with any desired toppings and enjoy!