Peanut Butter Pancakes

Peanut Butter Pancakes (Adapted from CL)

3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups soy milk
1/4 cup chunky peanut butter
1 tablespoon roasted peanut oil
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten

In a large bowl, whisk together flours, sugar, baking powder, and salt.

In a small bowl, mix together soy milk, peanut butter, peanut oil, vanilla, and eggs.

Mix wet ingredients into the dry mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Flip pancakes when the bottoms are lightly brown to finish cooking.

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