Peanut Butter and Banana Pancake Sammies

Peanut Butter and Banana Pancake Sammies

We really should have called this week elimination week instead of breakfast. After all, our posts have been about taking the mundane out of our favorite breakfast dishes. Take Ceri’s post on Monday. Her oatmeal cookies take 20 minutes of stirring the slow cooked oats out of your routine yet the cookies give you the nutritional boost of oats. Today’s breakfast takes the standing-over-a-pan-looking-for-bubbles out of making pancakes. Instead I bake them in muffin tins, slice them and, finally, happily stuff them with bananas. A little drizzle of agave nectar inside doesn’t hurt any one either. (Ok, fine. It hurts my diet.) Are you wondering if it’s even a pancake if it doesn’t spill across a hot griddle, get stacked and then is lovingly smothered with syrup? Don’t worry. These little babies are cakers thin since I only fill the muffin tin half way and they taste every bit like your Sunday morning indulgence.

Now, I’m not one to suggest not making traditional pancakes (I do live off the things) but using muffins tins and baking the mix is definitely a quicker way to get a protein-rich breakfast. You can bake them at the beginning of the week and just slice, stuff and go each morning.

Peanut Butter and Banana Pancake Sammies

Ingredients

  • 1 cup multi-grain pancake mix
  • 1 1/2 cups buttermilk
  • 1/3 cup peanut only, peanut butter (or any other nut butter)
  • 1 egg
  • 1/2 teaspoon canola oil
  • 1 banana
  • agave nectar for dizzling
  • 1 teaspoon butter for greasing

Method

Preheat oven to 350.

Lightly butter a muffin tin.

Combine buttermilk and peanut butter in a bowl and whisk until blended.

If you don't have buttermilk on-hand  take a cup of regular milk and add a tablespoon of lemon juice or white vinegar and allow to stand for 5 minutes.

In a separate bowl, blend pancake mix with buttermilk, egg and canola oil and stir until blended.

Fill muffin tin nearly halfway with batter. Put slice of banana on top of batter.

Bake in oven for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean.

Allow pancakes to cool.

Finish by slicing cakes down the middle. Drizzle agave nectar and place two pieces of banana inside.

 

Scarlett and I made this batch one afternoon while she was home sick from school. Yes, folks, it’s that time of year again: illness baking has set in. Last year at this time, I was nursing Scarlett’s chicken pox so I guess it could be worse.

We both ate three of these little buddies. Scarlett actually wanted honey inside her sammies. I couldn’t believe how brilliant an idea it was. She basically made a peanut butter, banana and honey sandwich for herself. However, with the agave nectar mine tasted more like a traditional mouthful of pancake with the subtle hint of PB. It’s basically your best Sunday morning brunch in a bite.

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4 Comments

  1. nathalie
    January 12, 10:40 Reply

    I think this would be great with maple syrup also…. peanut butter and maple syrup go so well together!!!!

    • Laura Keogh
      January 13, 08:14 Reply

      I couldn’t agree more. Thanks for reading! Laura

  2. Kathy
    January 12, 21:15 Reply

    This could be the best thing ever with crumbled bacon in the batter. Sweet and salty, nothing better!

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