ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Butter Pancakes

Prep time 30 mins
Yield Makes about 20 (4-inch) pancakes
These pancakes don't cook exactly the same as traditional pancakes. Turn them as soon as the edges look cooked so that the pancakes do not overcook.

Ingredients

  • 1 cup sifted light roast peanut flour made with USA-GROWN PEANUTS
  • 1 cup unsifted all-purpose flour
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup creamy peanut butter made with USA-GROWN PEANUTS
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 cups milk
  • 1 cup strawberry preserves
  • Toppings: banana slices, strawberry slices, chopped USA-GROWN PEANUTS

Nutrition Information

  • sodium 311 mg
  • iron 1 mg
  • cholesterol 20 mg
  • carbohydrate 13 g
  • fiber 1 g
  • protein 6 g
  • polyfat 2 g
  • monofat 4 g
  • satfat 2 g
  • fat 8 g
  • calories 141

How to Make It

  1. Process first 9 ingredients in a food processor until smooth, stopping once to scrape down sides.

  2. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until edges look cooked. Turn and cook 3 to 4 minutes or until done.

  3. Microwave strawberry preserves in a microwave-safe bowl at HIGH 45 seconds to 1 minute, stirring after 30 seconds. Serve pancakes with preserves and desired toppings.