A universally loved combo shines in these fluffy pancakes that will please adults and kids alike.
18 tbsp (1 cup + 2 tbsp) all-purpose flour
2 tbsp sugar
2 tsp baking powder
2 ripe bananas
1 cup low-fat milk
1 large egg
2 tbsp canola oil
1/2 tsp vanilla extract
3 tbsp melted butter, divided
3/4 cup peanut butter chips, divided
In a small bowl, combine the flour, sugar, and baking powder. Stir to combine. Add the bananas to a medium bowl and mash with a fork. Into bananas, add milk, egg, oil, and vanilla. Stir to combine.
Add dry ingredients into the banana mixture. Stir until combined; mixture should be slightly lumpy.
Brush a 12-inch nonstick skillet with 1 tbsp melted butter and heat on medium. By ¼-cupfuls, ladle batter into the skillet to form pancakes, sprinkling 1 tbsp peanut butter chips onto each. Cook 1–2 min., until edges begin to set and bubbles appear.
Flip pancakes and cook another 2 min. Transfer to a plate. Repeat until all the batter and peanut butter chips are used, brushing with more butter as needed.
Serve these with your favorite syrup or a dollop of vanilla yogurt.