Peanut Butter & Banana Pancakes

With snow, snow, and more snow in Boston, dinner tonight came together thanks to grocery shopping at the corner convenience store. Desperate times (aka not wanting to trudge through the snow, uphill both ways, with bags full of heavy groceries from Whole Foods) call for desperate measures. But let’s be real, who doesn’t love a good breakfast for dinner? These peanut butter and banana pancakes were devoured by yours truly as our anonymous taste tester was treated to a fancy, all-expenses-paid steak dinner with colleagues, so the recipe (discovered through a blend of #proteinpancakerecipe search results on Insta…low point) yields four small pancakes.


3 tbsp flour (gluten-free corn flour was in the pantry, but any flour will do)
1 egg
1 banana, mashed
1/4 tsp baking powder
1 tbsp creamy peanut butter
1/4 cup almond milk
1 tbsp coconut oil
Honey/Maple Syrup

Mix ingredients in a medium bowl, slowly adding almond milk (until batter is thick but pourable)
Heat coconut oil in a saucepan over medium heat
Spoon batter into pan, making four pancakes
Top with honey, maple syrup (or any blend of suitable pancake topping still left in your kitchen)



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