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