When I was growing up, pancakes meant getting out a giant yellow box of Bisquick. For my kids, I try to make things a tad healthier (no offense to moms who use Bisquick).
I know there are a million variations of a “protein pancake” online. I’ve played around with different recipes and I feel like I’ve got one good enough to share, but I will probably continue to alter it because I just can’t help myself.
I’ve made some leaner ones in the past, but I wanted to make something that Porter would actually eat. What I like about this is that the only sugar added is the natural sugar from the banana…and the maple syrup if you choose to use some. My friend’s husband spreads a little peanut butter on his, so you could always try that as an alternative.

Peanut Butter Banana Pancakes

Ingredients:

4 Tbsp all-purpose flour (I used gluten free)
1⁄4 tsp baking powder
1⁄4 tsp salt
1⁄4 tspground cinnamon
1/8 tsp vanilla extract
2 bananas, ripe and mashed well
1⁄2 cup Peanut Butter Fit ®
4 Tbsp low-fat milk
2 eggs (or 3 egg whites)
cooking spray
maple syrup (optional)

Directions:

Place all dry ingredients together in a bowl, mix together. Place all wet ingredients into a bowl and mix together. Then, combine the wet and dry ingredients and mix together. Cook them on a pan the same way you would any ordinary pancake. Hope you enjoy!