Pancake Recipe: Peanut Butter Pancakes

This pancake recipe will offer a little more protein for you with it’s inclusion of peanut butter, which most people all seem to love. The best way to get a good mixture when beginning this recipe is to stick with the good ol’ fashioned chunky peanut butter that we all grew up on.

1 1/2 cups all-purpose flour

6 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups fat-free milk

1/4 cup chunky peanut butter

1 tablespoon roasted peanut oil or vegetable oil

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Now that we are done the hard part, I would suggest adding a flavorful, fruit jam or jelly to really get the taste buds really popping.

I hope you enjoy this recipe as much as I have, and share this delicious breakfast with someone you love.