I’m still on a simple-cooking kick; it’s not that I usually make overly complicated meals, but our schedule and routine are still skewed enough that I’m gravitating towards old favorites, and meals I know I can finish in less than 30 minutes without too many ingredients. I first found this recipe on Oh Joy, and it’s starting to become a favorite, even on weekday mornings! It’s a great way to make pancakes without having to tear apart your pantry- you don’t even need measuring spoons. These pancakes have 3 whole-food ingredients, they are gluten-free, and they’re just good! Best of all, they are a good way to use up those annoying over-ripe bananas that always seem to be showing up on my countertop!
Makes 6-8 (4”) pancakes
Total Prep and Cook Time: 15 minutes
2 (very) ripe bananas
2 heaping tablespoons of creamy, unsalted peanut butter
Mash the bananas, then beat in the eggs and peanut butter. Just cook on a skillet like regular pancake batter. That’s it!
*I like to use a tiny bit of coconut oil to keep them from sticking to the skillet- the touch of coconut flavor goes great with the bananas. These pancakes are sweet enough from the banana that you might find you don’t even need to use syrup!