I love peanut butter. Seriously. Anything with peanut butter in it brings me joy… my Pinterest boards are flooded with peanut butter recipes.
For years though, peanut butter and I have been on a break. The real deal, at least. That original heavenly creamy nutty goodness… I just can’t. I have zero control over the spread. I can plow through a jar in record time.
Instead of trying to control myself around regular peanut butter, I’ve found an alternative. What I absolutely can do and continue to do is enjoy powdered peanut butter. Whether it is PB2 (my original fave) or one of the MyOatmeal.com flavors. These powdered alternatives have definitely helped me to stay on a healthy eating plan, which still enjoying the flavor of peanut butter.
I’ve also found powdered peanut butter super easy to cook with. These pancakes for example…
Yep, these pancakes have all the peanut-buttery goodness of the real deal, with a ton less calories. I experimented over the weekend and came up with this recipe, which yielded fluffy, thick, yummy pancakes that have been added to the rotation. Yum-O!
Peanut Butter Banana Pancakes
2 Tbsp. PB2
1/3 cup Bisquick Heart Smart Baking Mix
3 Tbsp. skim milk
1 packet Truvia sweetener
1. Mix all ingredients in a small bowl until smooth. Note: The banana I used was frozen and then thawed, thus the color.
2. Heat a skillet to medium heat. Coat with cooking spray. Note: I use the Perfect Pancake Pan. Love it!
3. Form pancakes, and cook until bubbles appear on top of the pancakes and the edges start to form. Flip and cook until done, taking care not to allow your pancakes to burn.
4. Serve with 1/4 cup sugar-free maple syrup and enjoy!
CAL 313; CARB 66g; FAT 4g; SAT FAT 0g; PROT 11g; FIB 6g; SUG 19g
WW Points Plus: 9; WW Smart Points: 11