Makes 4–6 Pancakes
2 ripe bananas
2 tablespoons creamy peanut butter
¾ cup quick-cooking oats (make sure they're gluten-free)
¼ cup chocolate chips
Pinch of salt
ADDITIONAL TOPPINGS *Optional
1. In a medium bowl, mash bananas until puréed. Add eggs, peanut butter, oats, chocolate chips, and salt. Stir until the ingredients are fully mixed and batter is formed.
2. Heat a lightly oiled pan over medium-high heat. Pour ½ cup of batter into the pan and brown on both sides.
3. Top with chocolate chips, sliced bananas, and maple syrup. Serve hot.
Recipe by Robert Broadfoot