Peanut Butter 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.

Yield:

Makes about 20 (4-inch) pancakes

Recipe from

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

March 2010