Food Friday: Peanut Butter Banana Pancakes

I would like to think that it's all about me. Me, me, me. But the truth is, it's not. Not even a little bit.

And not at all this past weekend. It was Father's Day weekend, and I wanted to do my best to make it all about Mark. Or at least 75 percent about him. I took him out on a date Friday night. Dinner! In a restaurant! Without a baby! I made him a Spanish-inspired menu on Saturday night, complete with Sangria.

When Sunday arrived, I knew I had to do it right. Even though I was sweaty and tired after my first long run, I asked Mark what he wanted for breakfast. Anything he wanted, I told him (secretly hoping that he'd pick the Greek diner down the road).

Wait it wasn't about me. It was about him. And him wanted some Peanut Butter Banana Pancakes.

When I've made these for him in the past, it was because I had leftover peanut butter chips from a recipe. I would make a basic pancake recipe, add chopped bananas and the chips and voila! - peanut butter banana pancakes.

I had no such chips this weekend but I wasn't going to be the one to let down Mark on Father's Day. He deserved those Peanut Butter Banana Pancakes (especially because he baby wrangled while I finished my long run).

With the help of my BFF Google and a fair share of tweaking, I think we did OK. Actually, more than OK. Those pancakes have been requested more than once and a big batch were put in the freezer for easy thawing/quick breakfasts.

Peanut Butter Banana Pancakes

1 cup whole wheat flour
1/2 cup white flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon (or less depending on taste)
1/2 cup peanut butter
1 very ripe medium banana, mashed
1 1/2 cups milk, divided
1/2 teaspoon vanilla extract

In a large bowl, whisk together flours, baking powder, salt, sugar and cinnamon. In a small bowl, whisk together peanut butter, banana and 1/2 cup milk until smooth. You might need to slightly warm the peanut butter to get a smooth consistency (though I did not). Add peanut butter mixture to dry ingredients, mixing gently until crumbly. Add remaining milk and vanilla, whisking until just combined. Set aside. (Don't skip this step! I've found it's important for the batter to rest a few minutes. It helps the pancakes rise.)

Heat a large skillet or griddle over medium to medium-high heat. Add canola oil and/or butter. Wait until the oil is hot before adding batter. Spoon batter onto skillet or use a small scoop - about 1/4 cup per pancake. Wait until the edges of the pancake are dry and there are bubbles in the middle before flipping, about 3 to 4 minutes. Flip gently and cook another 2-3 pancakes. Makes 15 pancakes.

To freeze: Place cooked pancakes on a cookie sheet and stick in the freezer for an hour. Transfer from sheet to zip bags.