Pancakes, people. Pancakes.
Wait, I didn’t say that right: PANCAKES!
I have nothing against people who don’t like pancakes, but they completely bamboozle me. How can they not like pancakes!? Those fluffy rounds of deliciousness, cure for the morning blues, syrup-soaked stacks of heaven… yeah, I really could go on like this. Such is my love for pancakes.
True story: I made two batches of these pancakes in one day – ostensibly for recipe testing, but really just so I could have plenty stashed in the freezer for pancake emergencies.
Such is my love for pancakes.
It shouldn’t surprise you to learn that pancakes have always had a special place in my heart (and stomach). As a kid, they were the only breakfast food I enjoyed – which is hard to believe now! I remember having stacks of pancakes on the weekend and eating them completely unadorned with my hands. There was never any need to ask who wanted the last pancake – I’d call ‘dibs’ before they were even cooked.
Fun Fact: According to Urban Dictionary, dibs is ‘the most powerful force in the universe’.
While a lot has changed since I was a kid (for one thing, I use a fork now), my love of pancakes remains. And since I’ve learned how to make them myself, I can eat them more often!
With full respect to plain pancakes (which are amazing), these are far from your standard pancake! Instead, this recipe is really me taking two of my favorite foods – pancakes and cookies – and mixing them together in breakfast harmony.
The result? Fluffy pancakes that taste like cookies!
I’ve had this idea ever since opening my jar of Cinnamon Raisin Swirl (thanks, Peanut Butter & Co.!). As I mentioned before, that wonderful jar of peanut butter reall does taste like oatmeal raisin cookies. So I just knew it could cookie-fy my pancakes, and – at the risk of sounding conceitied – I was totally right.
If you simply cannot get your hands on some Cinnamon Raisin Swirl, use plain peanut butter instead. Also increase the cinnamon by 1/8 teaspoon and throw in some raisins. But I really do recommend getting your hands on some Cinnamon Raisin Swirl, if possible. (Full disclosure: I have received a gift basket of peanut butter from Peanut Butter & Co.)
At the risk of offending my other pancakes, these bad boys are my new favorites – so much that I’m already working on some variations. So far I’ve got a make-ahead version done, but are there any other variations you’d like to see? Single-serving, gluten-free, vegan? Or a single-serving recipe that’s also gluten-free and vegan?
I’m open to all suggestions – because good gravy, everybody needs these pancakes in their life.
- 1 ½ cups rolled oats (divided)
- 1 very ripe banana
- 2 eggs, separated
- ¼ cup Cinnamon Raisin Swirl Peanut Butter
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon blackstrap molasses
- 1 cup milk
- ½ cup spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Maple syrup, to serve
- Use a coffee grinder (or food processor or blender) to grind 1 cup of the oats into a flour. Set aside.
- In a large bowl, mash the banana and then whisk in the egg yolks. Mix in the peanut butter, cinnamon, vanilla extract and molasses. Add the milk, and mix until well combined.
- Add the ground oats, remaining ½ cup of rolled oats, spelt flour, baking powder, baking soda and salt. Mix until just combined. If the batter is lumpy, use electric beaters to briefly beat the mixture until smooth. Don’t beat the mixture for longer than a minute.
- In another bowl, use electric beaters to beat the egg whites into firm peaks. 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. Enjoy!
I used almond milk, however any type of milk (dairy or non-dairy) should be fine.