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      Peanut Butter Pancakes

      Yield: 5 servings (serving size: 2 pancakes)


      1 1/2 cups all-purpose flour

      6 tablespoons sugar

      2 teaspoons baking powder

      1/4 teaspoon salt

      1 1/4 cups fat-free milk

      1/4 cup chunky peanut butter

      1 tablespoon roasted peanut oil or vegetable oil

      1/2 teaspoon vanilla extract

      2 large eggs, lightly beaten

      Method of Preparation:

      1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.

      2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.