Peach season is just wrapping up in Ontario so I wanted to enjoy some one last time. If you haven’t tried the ‘banana & egg pancakes’ trend yet, you need to fix that asap! This is my late-summer take on the healthier pancake – I hope you enjoy it!
Total Prep Time: 30 minutes
Serves 3-4
Ingredients:
4 Bananas
4 Eggs
2 tsp Cinnamon
2 tsp Vanilla extract
2 tsp Agave syrup or Honey
1 cup Quick oats
1/2 cup Natural Peanut Butter
2-3 Peaches, cut into wedges
1 tbsp Butter
Maple syrup
Directions:
Mash the bananas in a large mixing bowl. Add the eggs, 1 tsp cinnamon, vanilla, and agave syrup, and stir until well mixed. Add the oats and peanut butter, and stir again until well mixed. Set aside until griddle is warmed up to medium-high heat.
Melt the butter in a frying pan at medium heat. Add the peaches and the remaining cinnamon. Stir occasionally as the peaches cook for 8-10 minutes.
While the peaches are cooking, you can start scooping the pancake batter onto the griddle (or large frying pan) as you would with normal pancake mix. Pour about 1/4 cup of batter per pancake and space pancakes an inch apart. They will be thick because of the oats and won’t spread too much. Flip when bottom has browned and pancakes have started to set. They are ready once the other side is browned.
Serve the pancakes immediately, topped with maple syrup and the peaches.
Choose your own adventure:
You can use regular peanut butter if you don’t have natural. In that case, I would omit the agave as you won’t need the extra sweetness. You could also experiment with other nut butters. These have turned out really well cashew butter.
Use whatever fruit is in season as a topping. In June/July, I do sliced strawberries. In the winter, add some chocolate chips to the batter and top with sliced banana. When it starts to cool off in the fall, I’ll swap the peaches for apples.
Yummy!!