Start your day with these rich and nutty peanut butter pancakes—perfectly fluffy and irresistible with maple syrup or jelly!
Creamy Peanut Butter Pancakes
Start your day with these rich and nutty peanut butter pancakes—perfectly fluffy and irresistible with maple syrup or jelly!
Equipment
- medium mixing bowl
- Whisk
- Nonstick frying pan or skillet
- spatula
Ingredients
- 30 ml 2 tablespoons lemon juice
- 235 ml 1 cup soymilk
- 250 g 2 cups all-purpose flour
- 25 g 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 60 ml ¼ cup canola or other vegetable oil
- 235 ml 1 cup soy creamer or additional soymilk
- 128 g ½ cup creamy natural peanut butter
- Nonstick cooking spray optional
Instructions
- In a medium mixing bowl, combine the lemon juice and soymilk.
- Let sit for a few minutes to curdle into “buttermilk.
- “
- In a separate bowl, whisk together the flour, sugar, baking soda, and baking powder.
- Add the oil, soy creamer, and peanut butter to the “buttermilk” mixture.
- Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and whisk until only a few lumps remain.
- Adjust the consistency with additional soymilk if needed.
- Heat a nonstick frying pan over medium-high heat.
- Lightly coat with nonstick spray if necessary.
- Spoon about 50 g (¼ cup) of batter onto the skillet.
- Cook until bubbles form and the edges begin to lift.
- Flip and cook for another minute or until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup, jelly, or your favorite pancake toppings.
Notes & Wine Advice
Wine Advice:
Pair with a creamy hot chocolate or a light, sweet white wine like Moscato for a special brunch treat.Nutrition values
Calories: 220 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 12 g | Sugar: 4 g