Peanut Butter Pancakes

By sheilaolim

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.

Nutritional Information
Amount per serving

Calories: 349
Calories from fat: 30%
Fat: 11.7g
Saturated fat: 2.5g
Monounsaturated fat: 5.1g
Polyunsaturated fat: 3.2g
Protein: 12.2g
Carbohydrate: 49.4g
Fiber: 1.2g
Cholesterol: 90mg
Iron: 2.5mg
Sodium: 432mg
Calcium: 204mg

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

Details

Servings 10

Preparation

Step 1

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.