Bisquick Banana Pancakes with Peanut Butter Syrup
These bisquick banana pankcakes are easy to make and accidentally vegan (no egg and dairy free). Don't forget to top it with this delicious peanut butter syrup.
Servings: 10 pancakes
Calories: 224kcal
Equipment
Ingredients
Banana Pancakes
- 2 cups Bisquick Original
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 1-½ cup milk I use Almond unsweetened vanilla
- 2 bananas very ripe
Peanut Butter Syrup
- ½ cup pancake syrup
- ¼ cup peanut butter
Instructions
- Mix the Bisquick, sugar, baking powder and vanilla in a large mixing bowl.
- Add milk and stir. Add mashed bananas and stir. Add more or less milk depending on desired pancake thickness. Let the batter sit for a few minutes before cooking.
- Meanwhile, heat pan to medium heat and spray with cooking spray or coat with butter or oil. When hot, pour ¼ cup of batter on to the pan, depending on how big you want your pancakes. Cook both sides until a deep golden.
- For the syrup, mix syrup and peanut butter together until smooth. I like to thin mine out with 1 tablespoon of milk to get the not-too-thick, not-too-thin consistency I love.
Nutrition
Calories: 224kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 485mg | Potassium: 167mg | Fiber: 2g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg
