Hello there, darling friends!

Since the weekend is literally right around the corner, I thought it might be a swell time for some good old fashioned pancake talk. So without further ado – let’s talk pancakes!

Pancakes are awesome (duh), and they happen a lot in our kitchen.

In the morning we dig them with tons of syrup and fruit. At night we have no shame topping them with an egg and bacon for dinner. Pancake snacks… ? Heck yes.

Honestly, on occasion I’ve packed a few in saran wrap and eaten them as an on-the-go lunch. No shame in it, folks!

This variation has peanut butter AND bananas in the batter, which we all know is just money. But it also contains some maple syrup IN the pancake, as well as olive oil.

Now if you’re thinking olive oil in your pancakes sounds weird, you’re totally entitled! I thought the same thing!

But ya know, when you run out of butter and have zero ambition to run to the store, crazy things enter ones mind. Plus, I was already using maple syrup to sweeten them, and I know from experience maple and olive oil play nicely together.

These pancakes are light, fluffy, and packed with all the awesomeness that the peanut butter/ banana combination embodies.

Make your face happy with a nice fluffy stack ASAP.

Peanut Butter – Banana Olive Oil Pancakes – Baker by Nature

Makes about 12 pancakes, depending on size

1 1/2 cups all purpose flour

1 teaspoon salt

1/2 teaspoon cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 large egg, beaten

1 3/4 cups buttermilk

2 tablespoons maple syrup

3 tablespoons olive oil

1 teaspoon vanilla extract

1/3 cup creamy peanut butter

1 large, ripe banana, mashed very well

Instructions:

In a large mixing bowl whisk together the flour, salt, cinnamon, baking powder, and baking soda. In a separate bowl whisk together the egg, buttermilk, maple syrup, olive oil, vanilla, peanut butter, and banana. Gently pour the liquid ingredients into the dry mixture and stir until only a few small clumps remain.

Heat your skillet or griddle over medium low heat and lightly coat with olive oil, butter, or canola oil. Pour about a 1/2 cup into the center of the pan and let it cook for about 2 minutes, or until the top is full of small bubbles, then flip and cook for another 1-2 minutes on the other side. Repeat for each pancake, re-greasing the pan as needed. Serve with syrup, or if you’re adventurous a light drizzle of good olive oil.