Move over, boring pancakes. We pumped up the flavour of our homemade pancakes with bananas, chopped nuts and peanut butter.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups flour
2 tsp. Magic Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/4 cups milk
1 cup mashed fully ripe bananas (about 2)
1 tsp. vanilla
1 Tbsp. oil
1/4 cup chopped pecans, divided
1/2 cup Kraft Peanut Butter with Honey
Add To Shopping List
How do I make it ?
Mix first 4 ingredients in medium bowl. Beat eggs, milk, bananas, vanilla and oil with whisk until blended. Add to flour mixture; mix well. Stir in 2 Tbsp. nuts.
Heat large nonstick griddle or skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
Serve topped with remaining nuts and peanut butter.
Kraft Kitchen Tips!
Serve topped with thawed Cool Whip Whipped Topping.
How to Ripen Bananas
To speed up the ripening of bananas, place them in a brown paper bag. Close bag tightly and let stand at room temperature until bananas are desired ripeness.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 3 g
Cholesterol 65 mg
Sodium 550 mg
Carbohydrate 44 g
Fibre 4 g
Sugars 12 g
Protein 11 g
6 servings, 2 topped pancakes (110 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.