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Ingredients

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Directions

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  • In a large mixing bowl beat milk, eggs, and peanut butter with a wire whisk or electric mixer on medium speed until well combined. Add Buttermilk Pancake Mix, stirring until smooth.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Spread batter into a circle about 6 inches in diameter.

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  • Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).

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  • To serve, brush undersides of warm pancakes with melted margarine or butter; fold each pancake over a banana piece. If desired, serve with Grape Syrup. Makes 16 pancakes.

Nutrition Facts

177 calories; 8 g total fat; 2 g saturated fat; 31 mg cholesterol; 249 mg sodium. 21 g carbohydrates; 1 g fiber; 6 g protein; 292 IU vitamin a; 3 mg vitamin c; 91 mg calcium; 1 mg iron;

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