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PB&B Pancakes

Photo: Travis Rathbone
Yield Makes: 8 servings (serving size: 3 pancakes and 3 tbsp topping)
Two favorites--peanut butter and bananas--combine for a kid-friendly breakfast of PB&B Pancakes. Don't forget the lingonberry jam and maple syrup topping.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1/4 cup peanut butter, heated until thin
  • 2 bananas, mashed
  • 1 cup lingonberry jam
  • 1/2 cup maple syrup

Nutrition Information

  • calories 368
  • fat 7.8 g
  • satfat 2.6 g
  • monofat 3.1 g
  • polyfat 1.6 g
  • protein 8 g
  • carbohydrate 69 g
  • fiber 2 g
  • cholesterol 53 mg
  • iron 2 mg
  • sodium 582 mg
  • calcium 107 mg

How to Make It

  1. In a bowl, whisk flour, baking soda, and salt. Whisk in buttermilk, eggs, and butter. Stir in peanut butter and bananas.

  2. In a saucepan, warm preserves and syrup.

  3. Heat greased griddle on medium-low. For each pancake, pour 3 TBSP batter; cook until golden brown (3 minutes a side).