Easy Peanut Butter Pancakes Recipe | Fluffy & Delicious!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has similar texture and flavor, while sunflower seed butter is nut-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour is gluten-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter batter.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based, while margarine is often less expensive.

Sift 200 g of plain flour into a bowl.

Add 2 teaspoons of baking powder and 35 g of castor sugar to the flour and whisk together.

In another bowl, place 150 g of no sugar added peanut butter and add about 100 ml of milk.

Using a fork, break the peanut butter into a loose paste with the milk.

Stir in the remaining 200 ml of milk and 2 slightly beaten eggs into the peanut butter mixture.

Whisk the peanut butter mixture into the flour mixture until combined.

Heat a non-stick pan over moderate heat until hot and add a little oil.

Using a ladle or big spoon, drop dollops of the batter into the pan.

Turn down the heat to moderately low; cook pancakes for 1 to 1.5 minutes per side.

Remove any bits from the pan before cooking the next batch; no need for more oil.

The recipe makes about 12 pancakes; the batter can be kept in the fridge for 3 to 4 days.

Serve pancakes with jam and cream, banana and honey, or maple syrup and vanilla ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens