Ingredients
1 cup all-purpose flour
2 tablespoons baking powder
1 teaspoon cinnamon
1 1/4 cups milk
1/3 cup creamy peanut butter plus more for drizzling
1 large egg room temperature
2 tablespoons maple syrup plus more for drizzling
1 teaspoon pure vanilla extract
Chopped roasted peanuts for topping
Directions
Active Time: 5 minutes
By Ashley Cote, Spoonful of Flavor
Preheat a griddle or large skillet over medium heat (325 degrees F). Whisk flour, baking powder and cinnamon together in a large mixing bowl. In a second large bowl combine milk, peanut butter, egg, maple syrup and vanilla extract. Mix well. Create a well in the center of the dry ingredients and pour the wet ingredients into the middle of it. Whisk together until just combined, being sure not to overmix. Grease skillet or griddle with butter or oil. Laddle batter into 1/4 cup portions onto a hot griddle. Cook 3 to 4 minutes until air bubbles form on the surface of the pancake and the bottom is golden brown. Flip and continue cooking until the bottoms are browned, about 1 to 2 additional minutes. Regrease the skillet or griddle as needed and repeat with the remaining batter. Keep cooked pancakes warm on a plate covered with a towel in a 175 degree F oven. Serve immediately with chopped peanuts, butter, maple syrup and warm peanut butter (mixed with cinnamon!) for drizzling.
Calories: 344
Fat: 15g
Saturated Fat: 4g
Cholesterol: 60mg
Sodium: 159mg
Potassium: 922mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 12g
Protein: 13g