- 1 ¼ cups pancake mix
- 1 large egg
- 1 cup banana milk
- 2 tbsp. peanut butter
- 1 tbsp. cooking oil, approximately
- 2 medium bananas, sliced
How to make it
Put the pancake mix into the large bowl. Dig a hole in the pancake mix with the mixing spoon.
Break the egg into the small bowl. Beat with the fork until the egg is bubbly on top. Add the milk and peanut butter. Stir well. Pour into the hole in the pancake mix. Stir just until the pancake mix is moistened. The batter will be lumpy.
Heat 1 tsp. of the cooking oil in the frying pan on medium-low for 3 minutes. Measure the batter into the pan, using about 1/4 cup for each pancake. Cook for about 3 minutes until bubbles form on top and the edges of the pancakes appear dry. Use the lifter to turn the pancakes over. Cook for another 2 to 3 minutes until the bottoms are golden. Use the lifter to check. Remove the pancakes to the serving plate. Cover with the foil to keep warm. Repeat with the remaining batter, heating more cooking oil in the pan before each batch if necessary so the pancakes won’t stick. Makes 8 pancakes.
Put 1 pancake on each plate. Cover pancakes with banana slices. Top with remaining pancakes.
Nutritional Information(per serving)
- Calories: 339
- Fat: 11.9g
- Saturated Fat: 2.4g
- Cholesterol: 66mg
- Sodium: 609mg
- Carbs: 49g
- Protein: 11g
- Fiber: 3g
Tip: Instead of banana milk, make these pancakes using strawberry, white or chocolate milk.
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