Yield: 4 Servings

Ingredients

• 1 cup Whole wheat flour
• 2 tablespoons Sugar
• 2 teaspoons Baking powder
• ½ teaspoon Salt
• 1 cup Whole milk
• 2 tablespoons Unsalted butter
• 1 Egg
• 1/3 cup Creamy peanut butter
• 1 large Banana, mashed
• 8 scoops ENU PRO 3+ (2 scoops per serving)
• 1 tablespoon Vegetable Oil

Directions

1. Combine wet ingredients (milk, butter, and egg)
2. Add dry ingredients (flour, sugar, baking powder, salt); whisk until just moistened (do not overmix; a few small lumps are fine).
3. Slowly fold in peanut butter and mashed banana.
4. Heat a non-stick skillet greased with vegetable oil and pour 2-3 tablespoons of batter.
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Recipe prepared by Zachari Breeding, MS, RDN, CSO, LDN, FAND

Zachari is a professional chef and clinical dietitian in Philadelphia and recently received his certified specialization in oncology nutrition. Zach is a contributing author to Food and Nutrition Magazine and the Stone Soup blog. In addition, he is the President of a non-profit organization that provides financial assistance to those living with cystic fibrosis and the Owner of Sage Nutritious Solutions, a personal catering/nutrition business. For more information about Zach, visit his website www.the-sage.org.