I am completely obsessed with peanut butter this week. I have made 3 batches since last Saturday, so that's pretty much 6 cups of peanuts gone in a week! (Between us both of course!) I thought it was about time for some more pancakes today and naturally peanut butter pancakes sounded the best. I based it on this recipe for snickerdoodle pancakes by Chocolate Covered Katie (I clicked on that one because I thought snickerdoodles had something to do with peanuts - they don't, and I still don't know what a snickerdoodle is! and the pancakes from Chocolate Covered Katie are always a winner.)
Peanut Butter Pancakes
Makes 4 small but fat pancakes (1 serve)
1/2 cup wholemeal flour
1/2 tsp baking powder
pinch of salt
1/2 cup + 2 tbsp soy milk (or other non dairy milk)
1 tsp vanilla essence
Heaping tbsp smooth or crunchy peanut butter
Maple syrup, crushed peanuts and non-dairy butter as toppings
Combine dry ingredients in a bowl. In a measuring jug measure out the milk, then add the peanut butter and vanilla. Whisk until peanut butter is evenly distributed (mine sort of went to the bottom, but it wasn't in one big lump - this is ok).
Mix together wet and dry but don't overmix.
Cook pancakes as you normally would (I obviously don't know how since I always, ALWAYS burn them and end up using tons of oil) and serve hot/warm with the peanuts, syrup and non dairy butter.
These pretty much tasted just like really soft peanut butter cookies. If you added a little brown sugar into the batter they would taste even more like peanut butter cookies!
In mine I actually had a large tbsp of dessicated coconut, and was going to call them Peanut Butter Coconut Pancakes, but you could hardly taste it, if at all. Next time I might put way more in, and maybe use coconut milk as the liquid :)