Ingredients
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2
-
4
-
4
-
4
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Peanut Butter & Banana Pancakes, I make this often for my family, and there are NEVER any leftovers It’s a great way to use up over-ripe bananas and sneak a fruit and a good protein source past the kids!, Had to use stick blender to make the batter smooth used whole wheat flour This batter unbelievably thick cooked up a VERY fluffy pancake Then I thinned the batter and cooked a few more The thicker ones had more pb and banana flavor However the pb and banana flavors are not prominent however they are delicious!!!! Good texture thick and thinned My picture shows as recipe on Left and thinned on Right Take a look use Recipe #452092 as I don’t keep Bisquick in the house
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Steps
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1
Done
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Preheat Oiled Griddle to 350 Degrees. |
|
2
Done
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in a Large Mixing Bowl, Combine Milk and Eggs; Mix Well. |
|
3
Done
|
Add Mashed Bananas and Peanut Butter. |
|
4
Done
|
Gently Stir in Bisquik Mix. Batter Should Be Thin but not Runny. |
|
5
Done
|
Pour Out Scant 1/3 Cup of Batter Onto Griddle. (i Cook 8 Pancakes at a Time on My Electric Griddle.) |
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6
Done
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Once Edges Are Dry and Cooking Side Is Golden Brown, Turn Pancake and Cook on That Side Until Golden Brown. |
|
7
Done
|
Serve Immediately. |
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8
Done
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Notes: These Freeze Very Well. Thaw in Microwave and Serve Immediately. |
