In a large bowl, add banana, eggs and vanilla. Mix until well combined. Mix in muesli and cinnamon.
Heat a skillet over medium heat and pour in half a cup of the pancake batter. Spread slightly to form an even layer. Cook for 2 to 3 minutes until you start to see bubbles appearing from the top of the batter. Flip and cook for 1 to 2 minutes, until the other side is golden brown. Remove from heat and set aside.
Repeat with the remaining batter.
Drizzle peanut butter over pancakes.
TIP: Feel free to swap the peanut butter for any other preferred nut butter or, for a crunchier meal, opt for chopped nuts like pecans or walnuts.
Nutrition facts per serve
Makes 2 serves
|Total Fat||15.6 g|
|- Saturated Fat||4.3 g|
|Total Carbohydrate||62.6 g|
|- Dietary Fiber||8.8 g|
|- Total Sugars||23.9 g|
|-- Added Sugars||0 g|