TRY IT WITH


PEANUT BUTTER-BANANA FLAPJACKS PREP TIME 10 MIN. – COOK TIME 15 MIN. – READY IN 25 MIN. – SERVINGS 4


18 tbsp (1 cup + 2 tbsp) all-purpose flour 2 tbsp sugar


2 tsp baking powder 2 ripe bananas


1 cup fairlife® 2% Reduced Fat ultra-filtered Milk


STEP 1 In a small bowl, combine the flour, sugar, and baking powder. Stir to combine. Add the bananas to a medium bowl and mash with a fork. Into bananas, add milk, egg, oil, and vanilla. Stir to combine. STEP 2 Add dry ingredients into the banana mixture. Stir until combined; mixture should be slightly lumpy. STEP 3 Brush a 12-inch nonstick skillet with 1 tbsp melted butter and heat on medium. By ¼-cupfuls, ladle batter into the skillet to form pancakes, sprinkling 1 tbsp peanut butter chips onto each. Cook 1–2 min., until edges begin to set and bubbles appear. STEP 4 Flip pancakes and cook another 2 min. Transfer to a plate. Repeat until all the batter and peanut butter chips are used, brushing with more butter as needed.


PER SERVING: 556 CALORIES, 27G FAT, 11G SATURATED FAT, 72MG CHOLESTEROL, 308MG SODIUM, 65G CARBOHYDRATE, 2G FIBER, 29G SUGAR, 14G PROTEIN 47 1 large egg 2 tbsp canola oil ½ tsp vanilla extract 3 tbsp melted butter, divided ¾ cup peanut butter chips, divided


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