Peanut butter and banana pancakes
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 tablespoon fine cane sugar
1 tablespoon light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 egg, beaten
3/4 cup plus 2 teaspoons of milk
1 tablespoon olive oil
1/3 cup all natural peanut butter
1 ripe banana, mashed with a fork
2 tablespoons chocolate chips (optional)
Add all of the dry ingredients into a medium bowl and mix until combined.
In a large bowl, beat the egg with a whisk. Then add the milk and olive oil and whisk together. Add the peanut butter and whisk until the mixture is smooth. Add the banana and stir until it's broken apart and combined. Slowly add the dry ingredients to the wet ingredients (about 1/3 at a time). Stir until combined. Fold in the chocolate chips, if using.
Heat a skillet or grill pan until warm. Melt butter on the pan. When it's warm, add the batter about 1/4 cup at a time. Flip when the batter begins to bubble and the pancake turns golden brown. Repeat until all batter is used. Top with warm maple syrup and maybe some extra banana slices.