Recipe Peanut Butter Pancakes

I absolutely love peanut butter, so I also love creating recipes with peanut butter. I’ve shared many recipes with peanut butter before, and now I’ve combined one of my favorite ingredients with one of my favorite dishes. I created a recipe for Peanut Butter Pancakes. This recipe is perfect for every peanut butter and pancake lover out there. I’m sure I can’t be the only one who loves both!

These peanut butter pancakes are healthier than regular pancakes as I used whole-wheat flour instead of white flour and this recipe is refined sugar-free. The best peanut butter for this pancake stack is 100% peanuts peanut butter. Luckily that kind of peanut butter is now available in most supermarkets. Check your label if you want to be sure. It’s a waste to eat peanut butter that has added salt, palm-oil or sugars when a 100% peanut version is better for you and the planet.
The recipe is enough for a big stack to feed two people.

Recipe Peanut Butter Pancakes

Ingredients:
200 grams whole wheat flour
2 teaspoons baking powder
1 egg
400 ml (almond) milk
60 grams peanut butter
1 teaspoon vanilla extract

Coconut oil for frying
Optional toppings: peanut butter and chocolate chips

Put all the ingredients in a mixing bowl and mix well. I used an electric mixer for 2 minutes.
Warm coconut oil in a skillet on medium heat. Use a sauce spoon to create even portions. You can probably bake 2 pancakes at a time in your skillet.
You can keep the pancakes that are ready in an oven that’s set to 100C.

I served my peanut butter pancakes with banana, extra peanut butter and chocolate sprinkles.

Click here for the recipe of my Vegan Espresso Pancakes.

Article Categories:
Breakfast and lunch · Foodie

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