If you ask me, there’s no better end to the week than pancakes. So working out how to end Peanut Butter Week wasn’t difficult.
Super Fluffy Pancakes + Peanut Butter = Win!
While these pancakes have peanut butter in the batter, don’t be afraid to add it on the pancakes too. The phrase “too much peanut butter” isn’t in my dictionary.
As an added bonus, these pancakes are surprisingly healthy! The batter doesn’t have any butter or oil, and the only sugar comes from 1 teaspoon of blackstrap molasses.
To give these a nutritional boost, I’ve replaced most of the usual all-purpose flour with oats (which are ground into a flour). Sometimes I feel like everything I cook has oats in it! Not surprisingly, I’m always having to re-stock my kitchen pantry with bag after bag of oats. But hey, they’re healthy – and much more importantly, delicious!
I also used some spelt flour, which you can replace with all-purpose if that’s what you’ve got on hand.
Hopefully everyone’s enjoyed Peanut Butter Week (yes, this is the last recipe for the week). In case you missed it, I randomly decided that this week was going to be a special week devoted to peanut butter, and posted a few more recipes than usual. Just to be clear: I posted more recipes on purpose – a monkey didn’t get a hold of my laptop and start posting a bunch of recipes.
Wow, that last sentence made no sense. How on earth did my brain think of that?
Uh, what was I talking about before monkeys? Right, I was going to recap Peanut Butter Week, in case you missed it.
Monday: Honey Roasted Peanut Butter. Starting the week with peanut butter seemed like the logical thing to do.
Tuesday: Peanut Butter and Jelly Oatmeal (except there’s no actually jelly in it!)
Thursday: Peanut Butter and Chocolate Mousse. I really hope people weren’t turned off by the tofu!
Friday: COOKIES! More specifically, Peanut Butter, Chocolate Chip and Pretzel Cookies.
So, please tell me – did you like this special week dedicated to one of the greatest foods in the universe?
Are there any other “weeks” you’d like to see? I’m open to any suggestions. Smoothie week? Chocolate week?
Now, back to these pancakes!
If you’re a fan of PB2, then you’re in luck! As well as regular peanut butter, these pancakes work well with PB2. All you need to do is mix together:
- ½ cup plus 2 tablespoons PB2
- ¼ cup plus 1 tablespoon water
Then use the mixture instead of the ½ cup of peanut butter. Easy!
Also, make sure that your banana is very, very ripe.
Hmm, one final thought: If you’re looking for more pizzazz in your pancakes, add in some chocolate chips!
- 1 cup rolled oats
- ½ cup spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 eggs, separated
- 1 very ripe banana
- ½ cup peanut butter
- ⅔ cup Greek-style vanilla yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon blackstrap molasses
- ½ cup milk
- Maple syrup or honey, to serve
- Use a coffee grinder (or food processor or blender) to grind the oats into a flour. Transfer the oat flour to a medium-sized bowl.
- Add the spelt flour, baking powder, salt, cinnamon, and mix with a wooden spoon until well combined.
- In a large bowl, mash the banana and then whisk the egg yolks. Mix in the peanut butter, yogurt, vanilla extract and molasses. Add the milk, and mix until well combined.
- In another bowl, use electric beaters to beat the egg whites into firm peaks.
- Pour the dry ingredients (the oats mixture) into the wet ingredients (the peanut butter mixture). Mix until just combined. If the batter is lumpy, use the electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute.
- Fold the egg whites into the batter. This is easiest if you fold in one tablespoon first, and then add the remainder of the egg whites.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake the pan a little to spread the batter.
- Cook the pancakes for 3 minutes on one side (or until bubbles appear on the surface). Flip, and cook for 1 - 2 minutes on the other. Adjust the stove heat as needed.
- Serve with maple syrup or honey. Enjoy!
½ cup plus 2 tablespoons PB2
¼ cup plus 1 tablespoon water
Mix the PB2 and water together in a small dish. Make the recipe as written, just replacing the ½ cup of peanut butter with this PB2 mixture.
All-purpose flour can be used instead of spelt flour.
By 'Greek-style', I mean use a thick yogurt with a consistency similar to Greek yogurt. If you don't have vanilla-flavored yogurt, honey-flavored would be the best substitute. If using a sour yogurt (such as natural yogurt or plain Greek yogurt), you may wish to add 2-3 teaspoons of sugar into the batter.