Yes. That says magic. Because I’m pretty sure some sort of pixie flew in my window last weekend and inspired me to make the most decadent pancakes that would make even Elvis proud. Yes, Presley.
Some days I just love waking up and looking through the cabinets and throwing things into a bowl and seeing what happens. This was completely one of those days. It was Sunday late morning after a long night out and I refused to let us order in brunch after spending so much at dinner the night before. It seems to be these moments when I feel the most inspired. It’s like a strange kind of kitchen cooking show – make something awesome from what’s in your cupboard because I’m punishing you for going for the second bottle of wine and appetizer AND dessert last night.
Luckily, we’ve been on a Sunday shopping schedule for the last few weeks where I’ve been stocking up on enough staples and basics to make us breakfast, lunch, and dinner the entire week. Sometimes I’m really good at figuring out how much of what will last how long. Other times it’s Wednesday and we’re out of fruit. But this week – I went the other way. I ended up with some leftovers that desperately needed to be consumed.
Like this poor banana.
It was a really quick recipe – pancakes are pretty low-maintenance, especially if you have the ability to cook more than one at a time. Which is what makes them a great option on a morning when you’ve overslept or just feel like having something decadent without a whole lot of effort.
You may think I’m hyping up the sauce too much by calling it “magic.” I’m telling you I think it’s worth the hype. It was simple, but rich and thick and was the perfect topping for these pancakes.
What may be the best thing about these pancakes other than the fact that they’re delicious, is that they were relatively guilt-free. Full of whole grains, protein, and banana, they filled me up with a small serving and I stayed full for hours. (For the record the giant stack photographed was for R. I had three pancakes and that was enough to fill me up.)
But enough backstory, we all know you’re really here for the food porn and the recipe. *So here it is:
Peanut Butter Banana Oat Pancakes with Magic Sauce
What You’ll Need:
- 1 cup whole wheat pastry flour
- 1 mashed over ripe banana, plus additional for topping
- 1 egg replacer
- 1/4 cup peanut butter, plus 1 1/2 tablespoons for magic sauce
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons maple syrup, plus 2 more tablespoons for magic sauce
- 1 cup unsweetened almond milk, plus 1/2 tablespoon for magic sauce
- Mash the banana with a fork until it is broken up a bit. Mix the dry ingredients together in one bowl, and mix the wet ingredients in another. Add the wet into the dry and mix well. You may have to mix for a while to get the peanut better to incorporate well.
- Add about 1/4 cup of the batter to a lightly greased griddle or skillet over medium heat. Cook on one side until the batter starts to bubble. Flip, and cook the other side until the cake is cooked through. If you have a short attention span, like I do, feel free to make one at a time. To keep the cooked ones warm, simply place on a pan in the oven at 200 degrees until all the other pancakes are finished.
- While your pancakes are cooking, prepare the magic sauce. Melt the peanut butter down a bit by tossing it the microwave for about 30 seconds. Add the maple syrup and almond milk and whisk until the peanut butter is fully incorporated. It should be a thicker consistency than normal maple syrup.
- Top the pancakes with fresh slices of banana and drizzle the sauce on top. Prepare to be wowed.
*I decided to try out a new recipe template. It doesn’t allow for as many step-by-step photos, but it does make the recipes printable… what do you think? Is it a keeper?