Directions

1. 1

   Prepare the cinnamon peanut butter syrup: In a small saucepan, combine 1 tablespoon butter, 1 tablespoon brown sugar, and 2 tablespoons granulated sugar. Bring to a simmer over medium heat and cook for 2–3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in 1/8 cup peanut butter, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, a pinch of salt, and 1 teaspoon baking soda. Stir until smooth and well combined. Pour into a glass container to cool while you prepare the pancakes.

2. 2

   In a large bowl, whisk together the dry pancake ingredients: 1 cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Set aside.

3. 3

   In a separate medium bowl, combine the wet ingredients: 1 mashed overripe banana, 1 large egg, 1 1/4 cups buttermilk, 1 tablespoon melted butter, 1 tablespoon melted coconut oil, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Whisk until just combined.

4. 4

   Gently fold the wet ingredients into the dry ingredients until barely incorporated. Do not overmix; some lumps are acceptable and will result in fluffier pancakes.

5. 5

   Heat a large skillet or griddle over low heat and lightly butter it with 1/2 tablespoon butter. Do not allow the butter to brown. Once the skillet is preheated to medium heat, spoon approximately 1/3 cup of batter onto the skillet for each pancake, leaving space between them.

6. 6

   Cook until the surface of each pancake begins to form small air bubbles, approximately 2–3 minutes. Flip each pancake once and cook the other side until golden brown, about 1–2 minutes more. Do not flip multiple times, as this can deflate the pancakes.

7. 7

   Serve warm pancakes topped with the cooled cinnamon peanut butter syrup and garnished with fresh banana slices.