For the pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or almond milk)
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the toppings
- 1 ripe banana, sliced
- 2 tablespoons peanut butter
- 2 tablespoons chocolate syrup
- 1/4 cup roasted peanuts
- shredded coconut (optional)
- honey or maple syrup (optional)
Combine flour, sugar, baking powder, and salt in a medium bowl, mixing gently to distribute everything evenly. Keep the bowl aside while preparing the wet ingredients.
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth. Ensure the mixture blends well, creating a creamy base for your pancake batter.
Pour the wet mixture into the dry ingredients, stirring slowly until combined. Avoid overmixing to keep the batter fluffy, allowing small lumps to remain naturally.
Heat a lightly greased non-stick skillet over medium heat. Pour small scoops of batter, cooking each pancake until bubbles appear, then flip and finish until golden.
Stack warm pancakes on a plate, drizzle peanut butter and chocolate syrup, then add banana slices, roasted peanuts, and optional coconut for extra flavor and texture.
Finish with honey or maple syrup if desired. Serve immediately while warm, allowing the toppings to melt slightly and create a delicious, comforting breakfast experience.