The recipe, Peanut Butter Pancakes uses a combination of half all-purpose flour and half whole wheat pastry flour to keep them light. If we were to use all whole wheat flour, they might have been a little too heavy for our taste. There is a pretty small amount of sugar in the recipe which adds just enough sweetness. We typically don't buy crunchy peanut butter, so we just used about 3 tablespoons creamy and chopped up about a heaping tablespoon of peanuts and mixed them together. I also used a vanilla soy milk which added another background of vanilla flavor. The pancakes are light with a little puff from the baking powder. The nuts brought some crunchy little surprises in each bite.
Peanut Butter Pancakes