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Peanut Butter Pancakes

Becky Luigart-Stayner
Yield 5 servings (serving size: 2 pancakes)
Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Serve these with the Strawberry-Lemon Syrup, the Raspberry-Honey Coulis, or any kind of jam.

Ingredients

  • 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

Nutrition Information

  • calories 349
  • caloriesfromfat 30 %
  • fat 11.7 g
  • satfat 2.5 g
  • monofat 5.1 g
  • polyfat 3.2 g
  • protein 12.2 g
  • carbohydrate 49.4 g
  • fiber 1.2 g
  • cholesterol 90 mg
  • iron 2.5 mg
  • sodium 432 mg
  • calcium 204 mg

How to Make It

  1. 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.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.