Peanut Butter Pancakes
Pancakes for dinner are one of my kids favourites,. When I make pancakes for dinner I always try to make sure they are a little heartier by adding peanut butter, oats and served with some sliced up fruit. This recipe makes a small batch. You could double the recipe to have leftovers for a quick breakfast or snack. I love topping these pancakes with more peanut butter and for some texture my peanut butter granola. You could also use maple syrup or spoon some strawberry/raspberry chia jam on. What toppings would you put on? Make these pancakes and leave me a comment. Use the hashtag #pbonaspoon on instagram
- 02/16/2021
- 10 medium size pancakes
- 20 min
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Ingredients
- 1 cup all purpose flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sugar
- 1 cup milk of your choice ( used 1 percent)
- 1 egg
- ¾ cup smooth peanut butter (I used Kraft)
- 1 tsp vanilla
- 1 tbsp melted butter
Directions
- Step 1
- In a large mixing bowl, whisk flour, baking powder, baking soda and sugar together. Set aside.
- Step 2
- In a medium size mixing bowl, whisk egg and milk together.
- Step 3
- Add in peanut butter and vanilla, stir until smooth.
- Step 4
- Pour the wet ingredients into the dry ingredients. Gently mix until just blended.
- Step 5
- Add in the melted butter and stir gently until combined.
- Step 6
- Preheat a griddle or frying pan and then grease.
- Step 7
- Use a large cookie scoop to place the pancake batter into the heated pan.
- Step 8
- Flip over when you see small bubbles appear. Pancakes are done when lightly browned on both sides. Serve with maple syrup, peanut butter or my peanut butter granola over top.
- Step 9
- Keep leftovers refrigerated for 5 days. Freeze for up to 3 months.
