Ingredients
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1 ½ cups all-purpose flour
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2 tablespoons baking powder
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1 tablespoon white sugar
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½ teaspoon salt
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1 ¼ cups milk
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1 ripe banana, mashed
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⅓ cup smooth peanut butter
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1 large egg
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1 tablespoon canola oil
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1 teaspoon vanilla extract
Directions
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Preheat a griddle over medium heat.
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Whisk together flour, baking powder, sugar, and salt in a large bowl. Combine milk, mashed banana, peanut butter, egg, oil, and vanilla in a separate bowl; pour into flour mixture and whisk until batter is thoroughly mixed.
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Ladle batter in 1/4 cup portions onto the preheated griddle and cook until tiny air bubbles form on the top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Remove pancakes to a plate and cover to keep warm. Repeat with remaining batter.
Nutrition Facts (per serving)
| 142 | Calories |
| 6g | Fat |
| 19g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 1g | 7% |
| Cholesterol 16mg | 5% |
| Sodium 390mg | 17% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 4g | |
| Protein 5g | 10% |
| Vitamin C 1mg | 1% |
| Calcium 173mg | 13% |
| Iron 1mg | 7% |
| Potassium 143mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
