Have you ever wondered if that legend about Elvis loving fried peanut butter, banana, and BACON sandwiches is really true? I believe the peanut butter and banana part, but I can’t get over the bacon. I’ve never tried it though, maybe the King was onto something… But it seems like whenever we adapt the Elvis combo, no one ever actually uses the bacon. I got inspired to make these Elvis pancakes from watching Food Network. Perfect for a rainy morning.
For the pancake I used my new favorite pancake recipe that I adapted from Umami Girl. It makes the lightest and fluffiest whole wheat pancake ever and it’s just a really simple recipe. I love it.
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached winter wheat flour (White Lily brand if you can find it)
- 1 T. sugar
- 2 1/2 t. baking powder
- 1/4 t. salt
- 1 c. almond milk
- 1 egg
- 2 T. oil or melted vegan spread
- 2 T. peanut butter
- 1 banana, sliced thinly
-Mix dry ingredients together in a bowl.
-In a separate bowl whisk together milk, egg, and melted butter (they should be at room temperature).
-Whisk the wet ingredients into the dry until combined.
-Pour batter into circles on a griddle heated to 350 degrees and cook until golden brown on each side.
-Spread peanut butter onto the first pancake, top with a layer of sliced banana and put the next warm pancake on top. Repeat with as many pancakes as you want. Enjoy/douse with syrup and then enjoy!
I have a bit of a syrup problem. I think I use 3 times more than the normal person.
But that’s okay with me.
Here’s hoping that the rainy day turns sunny or at least gets a little warmer. Thanks for reading!