Pancake Boats with Peanut Butter and Banana

Pancakes stuffed with banana and peanut butter and drizzled with maple syrup is a fun and nutritious breakfast that kids love to eat. Freeze a batch of pancakes and reheat them in the toaster to beat the morning rush.


Whole Grain Pancakes
1/2 cup all-purpose flour
2 tbsp. multigrain flour
1 tbsp. buckwheat flour
2 tbsp. sugar
2 tsp. baking powder
Pinch salt
1 egg
1 cup milk
1 tsp. vanilla extract
2 tbsp. vegetable oil
Butter or oil, for griddle

Pancake Boats
All-natural peanut butter
Maple syrup


Whole Grain Pancakes
In a large bowl, combine all the flours, ground flax, baking powder and salt. Mix well.

In another bowl add egg, milk, vanilla and 2 tbsp. vegetable oil. Whisk to combine.

Make a well in the center of dry ingredients, pour in the egg and milk mixture. Slowy mix to combine, but do not over mix, a few lumps are okay. Let stand for 5 to 10 minutes.

Heat griddle to medium heat. Brush with oil or butter. Pour 1/4 to 1/3 cup of batter for each pancake. When bubbles start to form, about 2 to 3 minutes, flip pancake. Finish cooking until golden brown and set, about 1 to 2 minutes more. Makes 6 to 8 pancakes.

Pancake Boats
Spread 1 tbsp. peanut butter and drizzle with a little maple syrup onto pancake. Add banana and roll. Wrap in parchment or wax paper and take to go!

Yield: 6 to 8 servings.