Categories: Pancakes- Waffles- Crepes- French Toast
Ingredients
- 1 cup sifted light roast peanut flour
- 1 cup unsifted all-purpose flour
- 3 Tbsp. baking powder
- 1/4 tsp. salt
- 3/4 cup creamy peanut butter
- 1/4 cup honey
- 2 Tbsp. vegetable oil
- 2 large eggs
- 2 cups milk
- 1 cup strawberry preserves
- Toppings: banana slices, strawberry slices, chopped peanuts
Directions
- Process first 9 ingredients in a food processor until smooth, stopping once to scrape down sides.
- Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until edges look cooked. Turn and cook 3 to 4 minutes or until done. (Do not over cook.)
- Microwave strawberry preserves in a microwave safe bowl at high 45 seconds to 1 minute, stirring after 30 seconds. Serve pancakes with preserves and desired toppings.
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makes about 20 (4-inch) pancakes