Hello, my name is Kendra and I’m a peanut butter addict ;). Judging by the 21 (!!) pancake recipes here on the blog, I should probably add pancake addict in there too! These pancakes are a perfect combination of those two addictions. They’re light and fluffy with a subtle peanut butter flavor. The peanut butter flavor is not overpowering at all. In fact, if you wanted a stronger flavor you could easily add more peanut butter. I topped mine with some lightly sweetened mashed strawberries the first day, and the second day I topped them with a layer of peanut butter and a thin layer of jelly. Either way they’re delicious, or if you’re feeling more traditional you could top them with maple syrup. I bet a lot of you are like me and heading to the beach in the next few weeks. These pancakes won’t totally blow your clean-eating diet either. Enjoy!
Whole Wheat Peanut Butter Pancakes
1 cup whole wheat flour
1/4 cup oat bran
1/2 tsp baking powder
1/2 tsp baking soda
dash of salt
1-1/4 cups low-fat (or fat-free) buttermilk
1 egg
1 tsp vanilla
5 tbsp peanut butter
1. Whisk together the flour, oat bran, baking powder, baking soda, and salt in large bowl . Add vanilla, milk, and egg to dry ingredients and whisk to combine.
2. Soften peanut butter in microwave for 10-15 seconds. Add to batter and stir until combined.
3. Preheat nonstick skillet or griddle over medium heat. Using a 3 tbsp scoop, poor batter onto preheated skillet. Watch until bubbles form in the batter. Gently flip pancakes and allow to brown on other side for 1-2 minutes. Makes about 12 pancakes.
