Light, fluffy, and peanut buttery!
Yield: 6-8 servings
Time: 20 minutes
Tools
- 2 bowls
- rubber spatula
- large frying pan
- spatula
Ingredients
- 1¼ c flour
- 2 T sugar
- 1 T baking powder
- ½ t salt
- 1¼ c milk
- ¼ c smooth peanut butter (or another nut butter)
- 2 T oil or butter
Directions
Combine the dry ingredients in one bowl, and the milk and peanut butter in the other.
Pour the wet into the dry and stir until just combined.
Heat the frying pan over medium heat and lightly oil. When it’s very hot, pour about ¼ c of batter to form each pancake. Lightly jiggle the pan to help the batter settle.
Cook 3-4 minutes, until bubbles form on top and the edges look dry. Flip and cook the other side until golden.
Add a little more oil to the pan before each batch.
Serve hot with berry sauce, jam, or maple syrup.
Notes
You can add sliced bananas, fresh berries, and/or chocolate tips to the batter.
Adapted from the recipe in Color Me Vegan (read my review).
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