- 6 pancakes
- Preparation time:
- 20 mins
- Cooking time:
- 5 mins
Breakfast will never be the same again…
Tip: You can omit the peanut butter, or use chocolate spread or Biscoff spread for different flavoured pancakes
Place 6 individual tsp mounds of peanut butter on a plate and place in the freezer for at least 15 minutes.
Whilst the peanut butter firms up in the freezer, mash the banana in a mixing bowl using a fork then mix in the eggs and icing sugar, followed by the flour and milk. Ensure everything is combined – it will be a little lumpy because of the banana.
Place a frying pan over a medium flame and allow it to heat up, then spoon in the first 3 pancakes (2 tbsp batter for each).
Once bubbles start to appear, place one mound of the firmed up peanut butter into the centre of each pancake and cover with another tbsp of batter.
Flip the pancakes and leave to cook for about a minute before placing on a plate.
Repeat steps 3-5 again for the remaining batter, stack the pancakes on a plate, dust with icing sugar and serve.
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