Written by Barbara J. Mathison
Peanut Butter Pancakes
I found this recipe when looking for peanut butter uses (in small quantities). Voilà! These pancakes come out fluffy and with a delicious hint of peanut butter. I like to add at least a heaping teaspoon of cinnamon (helps with blood pressure as well as adds great flavor). They make great gluten-free “bread” for my sandwiches, of which I keep several frozen all the time.
1-1/4 cups all-purpose flour (or gluten-free all-purpose flour)
2-1/2 Tbs sugar
2 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk
1/3 cup water
1/4 cup peanut butter
1 egg equivalent, prepared (flax seed meal or EnerG Egg Replacer)
1/2 tsp vanilla extract
1+ tsp cinnamon (optional)
1. Mix egg replacer with instructed amount of water, whisk or stir and set aside for a few minutes. Option: Use 2 Tbls of water and 1 Tbls of ground flax seed (meal).
2. In a bowl, combine flour, sugar, baking powder, and salt.
3. In a separate bowl, combine non-dairy milk, water, peanut butter, egg replacer, and vanilla extract; beat until smooth.
4. Pour wet ingredients into dry and mix well.
5. Warm a non-stick grill. Pour 3 to 4 tablespoons worth of batter onto grill; cook for 1 minute or until golden on grill side. Flip over and cook for another minute or until golden on both sides.
6. Top with favorite syrup, fresh fruit or jam.
Makes 14.
There is nothing like pure maple syrup; however, for a healthier serving, use half maple syrup and half organic applesauce mixed together–less sugar and fewer calories!
A note on density: Gluten-free does give baked goods a denser texture and in pancakes they are not as easy to cut, but they are worth that little inconvenience and so much healthier! Enjoy!
