Peanut Butter Banana Pancakes

Make the Batter:

1. Peel bananas and add to a large mixing bowl. Mash with a fork until shiny and smooth.
2. Add the eggs and whisk until incorporated.
3. Add the flour, peanut butter powder and (optionally) salt. Gently whisk, avoiding over-mixing.

Make the Pancakes:

1. Preheat a griddle over medium-low heat. Note that these pancakes need to be cooked low and slow. If the heat is too high, the outside will cook and the inside will be gummy.Spray with oil (or brush with butter) if not non-stick.Use a ⅓ cup measuring cup to pour batter onto the hot griddle, using the back of the cup to help shape the pancake into a circle if desired. Note that this is a very thick batter and likely will not spread out much on the griddle.
2. As the pancake cooks, the edges will begin to pull away from the griddle. Use a large, flexible spatula to test the bottom of the pancake and check to see if it's golden. You can also look for bubbles setting in the pancake to know when to flip, but because this batter is so thick, the bubbles are a less reliable method.When the bottom of the pancake is golden, flip it. Cook until both sides are golden.Repeat with remaining batter.
3. Keep pancakes warm in a 190°F oven while you finish cooking the batter, or until ready to serve.Serve warm butter and maple syrup or honey.Leftover pancakes (Fridge): Wrap pancakes in foil and store for up to one day in the fridge. Reheat in a toaster, toaster oven or microwave until warm (about 30 seconds).Leftover pancakes (Freezer): To freeze, wrap the pancakes in wax paper and store in an air-tight container for up to 2 months. Reheat in a 350°F oven for 8-10 minutes, on a griddle until warm, or in the microwave for 1-2 minutes.