Peanut Butter Pancakes Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
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
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
Instructions
- 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.
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