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.
![](http://photos1.blogger.com/blogger/5983/1265/400/Nutcakes21.0.jpg)
Recipes
Peanut Butter Pancakes
Peanut Butter Pancakes
Oh these sound good, wish my doctor hadn't just told me to stop eating peanuts! Maybe I can make them for the kids though!!!
ReplyDeleteYeah! Thank you! Now I know what to make tomorrow for brunch. These sound delicious. I am thinking of using almond milk too, since this is what we have on hand.
ReplyDeleteWhat did you eat ON them? Maple syrup? Fruit? Love the photo of the pancakes in a bed of peanuts! I saw your comment about the square bagels - maybe they'll make their way West.
ReplyDeleteWonderful! I'll bet these would be quite filling ... perfect to eat at the start of a busy day, maybe with some grape jelly (just because I love that combination). Yum!
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