Description
Fluffy, flavorful, sweet and salty (thanks to the peanut butter and addition of syrup), these pancakes are a real breakfast treat. Use non-dairy milk and natural peanut butter for a vegan meal. I use honey roasted peanut butter found in the natural food/health aisle at my local grocery store.
Ingredients
- 1-¼ cup All-purpose Flour
- ½ teaspoons Salt
- 1 Tablespoon Baking Powder
- 2 Tablespoons Sugar
- 1-¼ cup Milk, Dairy Or Non-dairy
- ¼ cups Honey Roasted Natural Peanut Butter
Preparation
1. In a small bowl whisk together flour, salt, baking powder and sugar.
2. In a large measuring cup or separate small bowl, stir milk and peanut butter until well combined.
3. Add the liquid ingredients to dry ingredients and stir until just combined. Batter should have small lumps.
4. Lightly butter griddle or frying pan and spoon 1/4 cupfuls of batter onto heated pan. Turn once pancake is dry around the edges and bubbles form at the top of pancake. Cook a few minutes more on the other side, until golden brown. Serve immediately.
Recipe from Color Me Vegan by Colleen Patrick-Goudreau.
