Everyone wants their pumpkin spice while I am just eat wanting these fluffy, flavor popping banana pancakes topped with peanut butter. Yeah you heard me right- flavorful BUT healthy! Let me raise both my hands for seconds please!
My fiancé’s ideal breakfast is dippy eggs, toast and a breakfast meat or his most favorite sausage gravy and biscuits. Mine– is pancakes. I absolutely love pancakes and waffles but I always go with turkey bacon, egg whites, and wheat toast because I’m like no thanks carb overload. I said this morning, damn it I want pancakes and we’re going to figure this shit out. If my sister can make delicious egg and banana pancakes– I can to! So this fall brisk morning–healthy pancake adventure began. My fiancé is a good sport as I trial and error trying to get the BEST flavor and texture.
Good thing for you– you get to skip all my testers and straight to the final winner!
What you need….
- Whole wheat flour
- Vanilla extract
- Dannon Light & Fit vanilla yogurt
- Peanut butter
- Turkey bacon
- 1/4 c Whole Wheat Flour
- 1 large ripe banana
- 2 large eggs
- 1 1/2 tsp Vanilla Extract
- 3 Tbsp Yogurt
- 2 tsp Cinnamon
Mix all ingredients together in mixing bowl and beat together to be sure to break down your banana.
Drizzle your cast iron with olive oil and begin to heat. Be sure to cover your pan thoroughly in the olive oil so your pancakes don’t stick! You want those pretty cakes– right??
I am a former peanut butter addict. I am in recovery so we rarely keep in the house, 3 months clean to be exact. I made the exception this grocery shop because I was dying for peanut butter banana pancakes, so I bought a mini jar– and that is okay!!
- 1 Tbsp peanut butter
- Slices of banana
Trust me–this MAKES the recipe.
So that my obsession with these pancakes are finished— cook yourself some turkey bacon! That little bit of saltyness goes a long way with this sweet tooth busting healthy pancake plate.
Kid not tested— fiancé approved.
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