Peanut Butter Pancakes
These peanut butter pancakes are perfect with maple syrup or jelly. They’re a delicious, creamy breakfast treat that’s sure to please everyone!
Equipment
- Frying pan, Mixing bowls, Whisk, Ladle, Measuring cups, Nonstick spray (optional)
Ingredients
- 2 tablespoons 30 ml lemon juice
- 1 cup 235 ml soymilk (or other nondairy milk)
- 2 cups 250 g all-purpose flour
- 2 tablespoons 25 g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup 60 ml canola or vegetable oil
- 1 cup 235 ml soy creamer (or additional soymilk)
- 1/2 cup 128 g creamy natural peanut butter
- Nonstick cooking spray optional
Instructions
- Combine the lemon juice and soymilk in a medium bowl.
- Let it sit for a few minutes to curdle, creating a buttermilk effect.
- In a separate bowl, combine the flour, sugar, baking soda, and baking powder.
- Add the oil, soy creamer, and peanut butter to the curdled soymilk mixture and whisk until smooth.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- If the batter is too thick, add a little more soymilk.
- Preheat a frying pan over high heat, using nonstick spray if needed.
- Drop about 1/4 cup (50 g) of batter onto the hot skillet.
- Cook until the edges start to lift and bubbles form on the uncooked side.
- Flip and cook for an additional minute.
- Repeat with the remaining batter.
- Serve with maple syrup or jelly.
Notes & Wine Advice
Serving Tip:
Pair these pancakes with a dollop of peanut butter and fresh fruit for an extra indulgent breakfast.
Wine Advice:
A smooth, light-bodied white wine such as a Chardonnay or a glass of cold milk would pair wonderfully with these nutty, rich pancakes.
Nutrition values
Calories: 250 kcal | koolhydraten: 35 g | Eiwitten: 7 g | Vet: 12 g | Suiker: 7 g