Peanut Butter Pancakes

Becky Luigart-Stayner
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.

Yield:

5 servings (serving size: 2 pancakes)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

David Bonom,

March 2000