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"For an on-the-go breakfast, let the pancakes cool on a wire rack, transfer them to a zip-top bag, and freeze. When ready to serve, warm the pancakes in the microwave for 30 seconds, then off you go!" –Ryan
Adapted from The No-Fuss Family Cookbook by Ryan Scott. Copyright © 2021 by Ryan Scott. Photography by Chris Andre. Used with permission by Houghton Mifflin Harcourt. All rights reserved.
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 overripe medium bananas (about ¾ cup mashed)
- ½ cup smooth peanut butter
- 2 large eggs, at room temperature, lightly beaten
- ¼ cup whole milk, at room temperature
- 1 cup blueberries, rinsed and dried
- Cooking spray
In a medium bowl, using a whisk, mix the flour, baking powder, baking soda, and salt until thoroughly combined.
In a large bowl, mash the bananas until creamy with a few small chunks remaining. Add the peanut butter, eggs, and milk and mix well to combine. Add the flour mixture and stir until just combined; stop mixing when the batter just comes together to avoid overmixing. Gently fold in the blueberries.
Heat a large nonstick skillet over medium heat. Spray the pan with cooking spray. Using a paper towel, carefully wipe the skillet so there is just a bare residue of spray coating the pan. Reduce the heat to medium-low.
Using a 2-ounce scoop or ¼-cup measure, scoop 3 portions of the batter into the skillet, leaving room for them to spread. Cook, undisturbed, until deep brown on the bottom, 5 to 6 minutes, then flip and cook, undisturbed, until cooked through, 5 to 6 minutes more. Repeat with the remaining batter. Serve straight from the skillet or at room temperature.