This morning I did not want eggs. I wanted something sweet and bready so I decided to re-make one of those popular Pinterest recipes that are popping up everywhere. The infamous two-ingredient pancake. I’ve made them once before and you have to go in expecting more of a thin crepe texture and less of a fluffy pancake texture. I also found that the 2 egg:1 banana ingredient list was a little off for my taste- it was a bit more banana flavored than I wanted and a little too chewy.
This time I reduced the banana amount to half and it worked out much better. I also made a batch with ground oats (home made oat flour, I guess) and those were a little heartier. And, I made a batch with some PB2 because… peanut butter and banana – come on! I used the leftover banana half as a topping and drizzled with honey. Click below for the updated recipe and options.
A friend of mine who is a personal trainer got me interested in PB2. Let me start by saying that, for me, PB2 is not a substitute for your PB&J sandwich. It lacks the nutritional value of regular nut butters and just doesn’t taste as good on it’s own. But, it has been a great way to get peanut butter flavor in recipes without as many fats and calories. I’ve been playing around with it for about a month now and I think I’ve figured out how to best incorporate it in my cooking. I have used it in Thai Peanut Sauce, Chicken and Shrimp Satay, smoothies, cookies, and now fruit dip. PB2 is not very cheap at stores, so I would definitely recommend buying in bulk on Amazon if you decide you like it.