Google+ talkinginallcaps@gmail.com
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Talking in ALL CAPS

  • Food
    • 52 Salads Recipe Index
    • 52 Soups Recipe Index
  • Photography
  • Travel
    • Travel
    • US National Parks
    • Washington DC
    • Disneyland
  • Thoughts
    • Thoughts
    • Motherhood
    • Parenting
  • Calgary
  • About Me

Peanut Butter Banana Yogurt Pancakes

October 11, 2011 by danawyyc Leave a Comment

Our pancake kick continued, but the blueberries we used in our previous recipe didn’t last. So I thought I’d try a new modification. I love peanut butter and these pancakes are fantastic. A little skiff of peanut butter on top while they are still warm makes them even better. They’d also make an awesome peanut butter and banana sandwich.

Peanut Butter Banana Yogurt Pancakes

Print
Peanut Butter Banana Yogurt Pancakes
 
(Adapted from Bed & Breakfast Inns Online)
Ingredients
  • 1 Cup Flour
  • 1 Tablespoon Sugar
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ¼ cup Peanut Butter
  • 2 Large Eggs
  • 1 Cup Plain Yogurt (Balkan is nice)
  • 1 Ripe Banana Mashed
  • 2 Tablespoons Butter, Melted
Instructions
  1. Mix dry ingredients in a medium sized bowl.
  2. Add the peanut butter to the dry ingredients and mix well. It’ll have a crumbly texture when it’s In a large bowl, beat eggs, add yogurt, melted butter and mash in the banana. You can do this by breaking it into pieces and then mashing it up with the whisk or you can mash them first. They need to be small but do not need to be completely mashed. If you hate mashing you could even just slice them thinly.
  3. Add the dry ingredients to the wet (half the time I do this backwards, but this way you don’t have flour mixture stuck to the bottom). Mix just enough so that you no longer see any dry flour.
  4. Cook the pancakes on a medium-high heat for about 2 minutes per side. If you haven’t cooked them before try doing a test pancake before making a whole bunch
3.2.2925

.

Filed Under: Easy Meals, Food, Recipes, Vegetarian

Previous Post: « What’s Your Role When Your Kids are Outside? – Life Outside
Next Post: Having a C-section Sucks, but it’s Not all Bad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

I'm an experiential playground expert and mom to three young kids. I live with my husband in Calgary, Alberta, Canada. When I'm not looking after people, I'm reading all the YA fiction I can get my hands on and am attempting to learn photography. My laundry-folding suffers due to more interesting pursuits.

You can also find me over at:
12 Great Salads to Take to a Potluck or Feed a Big Group - talkinginallcaps.com

11 Great Salads to Take to a Potluck or Feed a Big Group

Sriracha tomato soup - easy meals - talkinginallcaps.com

12 Easy Meals That are Great for One or Two (or more!)

Asian Lentil and Mango Salad 3

Salad #49 – Asian Lentil and Mango Salad

Kale, Quinoa and Black Bean Salad

Salad #42 – Kale, Quinoa and Black Bean Salad

Disneyland Photography Tips - 11 Tips for Getting Great Photos Your Family Will Treasure

Disneyland Photography Tips – 11 Tips for Getting Great Photos of Your Disneyland Vacation

11 Tips for Taking a Toddler and a Preschooler to Disneyland

Categories

Archives

Footer

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress