Cinnamon Peanut Butter Pancakes

makes about 8 pancakes

You guys…POWDERED PEANUT BUTTER! Say whaaat?!  Yes, it is true because I bought it with my own money(ehh my mom’s), saw it with my own eyes, and cooked with it in my own kitchen.  I first heard about the lovely gem, PB2, on The Oatmeal Artist(which by the way is such a fantastic blog).  Basically, it is ground and dehydrated peanuts, that when mixed with water, turns into peanut butter(supposedly, I haven’t tried that).

Now that I have this ingredient, I want to try it in everything.  So why not start out with an easy pancake recipe, right?  Right!  It worked out great.  Except, if I make it again(which I will) I will put 2 tbsp rather than just one.

Pancakes on the weekends are so heartwarming and soul-fulfilling.  They come in a close second to waffles.  When I would have friends for sleepovers at my house when I was younger, my family would slather our pancakes with peanut butter and all my friends would just stare, not quite knowing how to react.  Not knowing that applying generous amounts of peanut butter to pancakes wasn’t quite a social “norm” surprised me when I would go to my friends’ houses.  I would ask where the peanut butter was and everyone would stare.  To say the least, when I pushed my friends to try this perfect combination, I changed lives.

Peanut butter on pancakes is one of my favorite foods in the entire world.

I’ve never mixed peanut butter into my pancake batter, so buying this powdered peanut butter made me really want to experiment.  Powder=no gooey stickiness, so that’s always helpful.

Let’s get cookin’!

What you’ll need:

1 egg, beaten

3/4 cups almond milk

1/2 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

2 tbsp sugar

butter (or coconut oil) for cooking

Whisk the eggs and milk in a medium sized bowl.  In a different, smaller bowl, whisk the flours, baking powder, salt, cinnamon, nutmeg, and sugar.  Combine the wet and dry ingredients and mix together.  If the batter looks too thick, thin it out with water(I had to add 2 tbsps).  Put your stove on medium-medium/high heat.  Heat butter in a pan, when it bubbles, ladle out your pancake to make three pancakes in a pan(my pan was pretty large, so if you’re using a smaller one, maybe cook two at a time).  Cook each pancake for two minutes on one side, then flip and cook for another two.  Serve hot and fresh and make sure to enjoy!

P.S. If you don’t think they’re peanut buttery enough…put some on top!  Also, I added some apple butter and bananas on mine.  ‘Twas tasty.

Recipe adapted from Bashful Bao.

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