January 31, 2011

Whole Wheat PB Pancakes

My previous pancake experience has been limited to a box of Bisquick and an overzealous hand (read: large, misshapen pancakes).  With ¼ cup of batter, these pancakes were the perfect size and completely manageable when it came to the flip.  The whole wheat flour adds some health benefit to an otherwise decadent breakfast (for mem at least).  Perfect for a lazy weekend morning!

Whole Wheat PB Pancakes
Serves 2 - 3

What You Need:

1 cup whole wheat pastry flour
1 T. baking powder
½ t. ground cinnamon
1/8 t. fine salt
1 cup non-dairy milk
1 T. peanut butter
1 T. honey
1 T. raw sugar (optional)

What You Do:

1.    Whisk flour, baking powder, cinnamon and salt together in a large bowl
2.    Combine non-dairy milk with peanut butter, honey and sugar, if using (I did not)
3.    Mix bowls together and stir until combined
4.    Let rest for 10 minutes
5.    Heat skillet over low heat
6.    Spray skillet with cooking spray and pour in ¼ cup batter
7.    Cook until bubbles form, flip and cook on opposite side for 2 – 3 minutes more

What I Learned:

1.    I augmented this recipe by adding the peanut butter and honey in place of 2 T, of pure maple syrup, as I didn’t have any on-hand.  I was pretty proud of the result, considering I had no clue if the replacement would work.
2.    I would consider adding more peanut butter next time, as I couldn’t taste it at all.
3.    I burned the second pancake, not realizing that the stove was no longer heating up like it was on the first, but it was already very hot.  One casualty = lesson learned.

The Verdict:  The husband and I were both pleasantly surprised by the yumminess.  The bananas on top made them perfect!

Recipe adapted from The Happy Herbivore Cookbook.


Kate said...

I have an amazing pancake dispenser. I shall get you one.

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