Ingredients
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18 tbsp (1 cup + 2 tbsp) all-purpose flour
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2 tbsp sugar
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2 tsp baking powder
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2 ripe bananas
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1 cup low-fat milk
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1 large egg
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2 tbsp canola oil
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1/2 tsp vanilla extract
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3 tbsp melted butter, divided
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3/4 cup peanut butter chips, divided
Steps
1
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.
2
Add dry ingredients into the banana mixture. Stir until combined; mixture should be slightly lumpy.
3
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.
4
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.
Tips
Serve these with your favorite syrup or a dollop of vanilla yogurt.
