Description
There’s nothing like a tall stack of fluffy pancakes—featuring the iconic childhood favorite flavor combination of PB & J no less—to make you feel like a kid again.
Ingredients
- ¼ cups Whole Wheat Pastry Flour
- ¼ cups Peanut Flour
- 1-½ teaspoon Evaporated Cane Juice Or Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Salt
- 1 whole Egg White, Lightly Whisked
- ½ cups Low Fat Buttermilk, Well-shaken
- ¼ teaspoons Pure Vanilla Extract
- 1 Tablespoon Natural Peanut Butter, Heated Slightly To Thin Out If Necessary
- 1 Tablespoon All-fruit Preserves, Heated Slightly To Thin Out If Necessary
Preparation
In a medium mixing bowl, whisk together both flours, evaporated cane juice, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the egg white, buttermilk, vanilla, and peanut butter.
Stir dry ingredients into the wet just until moistened. A few lumps are okay.
Set aside to rest.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Lightly grease.
When hot, spoon the batter into the skillet by the 1/4 cupful. Drizzle the preserves over the top of the pancakes.
When bubbles appear on the surface of the batter and the edges appear dry (about 2-3 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
Serve with maple syrup or additional peanut butter and preserves.
