Terranea Blog

Nov09

Banana Peanut Butter Pancakes from Terranea's Sunday Pancake Breakfast Station {recipe for you}

November is Peanut Butter Lovers Month! We are celebrating this gooey sticky month with a recipe for banana peanut butter pancakes from sea beans! To make our banana peanut butter pancakes at home you can view the full recipe below, or visit sea beans on Sundays from 7am – 11am through November to order our banana peanut butter pancakes, buttermilk pancakes, or blueberry pancakes with unlimited toppings (including sprinkles, whipped cream, butter, syrup, fruit, and more) from sea beans’ Sunday morning pancake station…

Banana Peanut Butter Pancakes

recipe makes 8 pancakes

Pancake Ingredients

1 cup of chunky peanut butter 3/4 cup flour 1/2 teaspoon baking powder 1 1/2 tablespoons sugar pinch salt 3/4 cup milk 3 eggs, divided 1/2 teaspoon vanilla

Banana Compote

4 bananas sliced

1 teaspoon lemon juice

1 cup of dark maple syrup

Directions

For the banana compote

In a small sauce pot over a medium heat bring to a simmer all above ingredients. Pull off the stove and let chill, set aside to serve with the pancake

To make the pancake batter

Whisk together flour, baking powder, sugar, and salt in a bowl. Mix peanut butter, milk, egg yolks and vanilla in a separate bowl.
Beat the egg whites with an electric mixer until stiff. Add the dry ingredients to the peanut butter and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, and then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Spread banana compote between pancakes and dust with powdered sugar, with a sprinkle of chopped peanut over the top. Or add a fruit jelly. Enjoy

  

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