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.