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Banana peanut butter pancakes
2
- Banana, 2 medium, ripe, mashed
- Eggs, 4 large
- Vanilla extract, 2 tsp(s)
- Muesli, 1 cup(s)
- Cinnamon, ground, 2 tsp(s)
- Peanut butter, reduced sugar & salt, 3 tsp(s)
Method
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
Food Groups
|
V
|
0 |
|
F
|
1.8 |
|
C
|
2 |
|
PD
|
1.3 |
|
Ft
|
1.1 |
|
S
|
0 |
Nutrition Facts
| Calories | 462 |
| Total Fat | 15.6 g |
| - Saturated Fat | 4.3 g |
| Cholesterol | 372 mg |
| Sodium | 156 mg |
| Total Carbohydrate | 62.6 g |
| - Dietary Fiber | 8.8 g |
| - Total Sugars | 23.9 g |
| -- Added Sugars | 0 g |
| Protein | 20.5 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.