Peanut Butter Banana Protein Pancakes recipe

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Ingredients

1 cup Krusteaz Protein Buttermilk Pancake Mix
⅔ cup water
1 large banana, sliced
1 serving cooking spray
½ cup maple syrup
¼ cup creamy peanut butter
1 tablespoon Mini semisweet chocolate chips

Nutrition Info

234.3 calories
carbohydrate: 38 g
cholesterol: : -
fat: 6.8 g
fiber: 2.7 g
protein: 8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 252.9 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To a medium bowl, add the pancake mix, water, and banana, and whisk to combine, don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.

  2. Heat a griddle to 375 degrees F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.

  3. Add slightly less than 1/4 cup batter per pancake onto griddle.

  4. Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates, set aside.

  5. To a microwave-safe glass measuring cup or bowl, add the maple syrup and peanut butter and heat for 30 to 60 seconds, or until mixture is warmed through and can be stirred smooth. Drizzle over the pancakes and top with chocolate chips.

Recipe Yield

6 servings

Recipe Note

If you're looking for extremely easy pancakes that are soft, fluffy, light, and pack extra protein, look no further than this recipe. You don't have to go out for buttermilk but can still enjoy the lovely taste of buttermilk pancakes with this mix--just add water. Peanut butter and maple syrup meld to create a decadent, rich topping that the warm pancakes soak up beautifully. I garnished the pancakes with bananas and chocolate chips.

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