The pancakes turned out surprisingly fluffy, and they had great peanut butter flavor. I used all natural, organic peanut butter with nothing added to it. If you’re using peanut butter that has sugar added, you may want to lessen the amount of sugar that you use in the pancake batter.

I was thinking that these pancakes would probably be really delicious with Nutella Syrup on them. Next time I’m going to heat up some Nutella with milk added (to thin it out) and use that as my “syrup”.  Yum, next time may be very soon!!  

INGREDIENTS
1 cup Whole Wheat Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Creamy Peanut Butter
3 Tbsp Sugar
2 Tbsp Vegetable Oil
2 Eggs
1 cup Milk
Grape Jelly Syrup: equal parts Grape Jelly and water

METHOD
In a small bowl combine the flour, baking powder and salt.
Set aside.
In a large bowl whisk together the peanut butter, sugar, vegetable oil and eggs until creamy.
Slowly add the milk and blend together well.
Add the dry ingredients and stir just until blended.
Lightly coat your griddle with oil. I set the griddle on 275 degrees, or medium heat if using the stovetop.
Once griddle is heated, drop pancake batter onto the griddle.
I made smaller pancakes using a cookie scoop to make perfect pancake rounds.
Keep a close eye on the pancakes and flip them as soon as the first bubbles begin to appear on the edges.
While the pancakes are cooking, I made the Grape Jelly Syrup by adding equal parts grape jelly and water.
Allow it to simmer together in a small saucepan and serve it warm with the pancakes.

Enjoy!!

This morning we were all in the mood for some pancakes. Below is my favorite recipe and they always turn out perfectly!  I had bought a large bin of fresh blueberries so I decided to make some blueberry syrup (I also made some blueberry compote).  I served the pancakes with warm blueberry syrup, blueberry compote and a dollop of blueberry yogurt on top. Great start to the day! 

INGREDIENTS
2 cups all-purpose Flour
2 Tbsp Sugar
4 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 Eggs, beaten
2 cups Buttermilk
4 Tbsp Butter, melted
2 tsp fresh Lemon Juice
1 tsp Vanilla Extract

METHOD
In a medium bowl combine the flour, sugar, baking powder, baking soda and salt.
Set aside.
In a large bowl beat the eggs, buttermilk, butter, lemon juice and vanilla extract.
Add the dry ingredients and mix until just combined.
Grease griddle and heat to medium  – medium high.
Pour pancake batter onto griddle using a 1/3 cup measure.
Once bubbles appear on the pancake outer edges it’s ready to flip over.
Cook for an additional minute.
You should only turn your pancakes one time to keep them light and fluffy.
Serve with warm syrup.
Enjoy!

INGREDIENTS
2 Eggs
2 Bananas, mashed
1 cup Milk of your choice
1 tsp Sugar
1 tsp Pure Vanilla Extract
1 cup wheat Flour
1/4 cup Flour
2 Tbsp Flaxseed Meal
2 Tablespoons Wheat Bran
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/3 cup Berries, if desired

METHOD
Mash the bananas in a large bowl.
Add eggs and mix well.
Blend in the milk, sugar and vanilla.
Add flours, flaxseed meal, wheat bran, baking powder, baking soda, and salt.
Mix together gently.
Add berries now, if desired.
Do not over mix.
If you need to adjust the consistency, just add a little more milk.
Pour onto a hot griddle in desired portions.
I like to use a large cookie scooper to make 4-inch pancakes.
Cook until golden brown on both sides.
Serve with warm maple syrup.
Yummy!!