Monday, November 5, 2012

Whole Grain Peanut Butter Pancakes

Occasionally I deviate from my planned menus to make a craving or satisfy my 3 year old's desire for food he will eat. It seems he eats most of the same foods every day! I always make sure we're stocked on bread, crackers, cheese, eggs, peanut butter, yogurt, apples and bananas. He seriously doesn't touch his veggies. At his 3 year check up I mentioned this concern and I was told to keep offering them but not push them on him and eventually he may just eat them. (Oh and to give him a multivitamin every day.)

One night I asked him what he wanted to eat and the answer was, "Pancakes". I can do that, and since I do not like being a short order cook, I decided to just make them for all of us. He typically does not eat whatever I make for dinner (unless it's a boiled egg, pancakes, waffles, boxed mac & cheese, you get the idea...) I wanted to make sure we were getting some protein as we hadn't had much that day, so I decided to make peanut butter pancakes... I think these turned out pretty well ;).
Whole Grain Peanut Butter Pancakes

First you'll need 1/2 cup whole wheat white flour (or you can use all purpose flour.)
you'll also want 1/2 cup whole wheat flour (you can also just use 1 cup whole wheat white flour or whole wheat flour instead of 1/2 cup of each.)
and you'll also want 1/2 cup quick cooking oats
Combine them in a bowl,
add 1/8 cup (2 Tbsp) Brown Sugar
 1 Tbsp Baking Powder
and 1/2 tsp Salt to the bowl.
Stir the dry ingredients together.
Now for the wet ingredients: You'll need 1/2 to 3/4 cup peanut butter, 1 egg, 2 Tbsp oil, 1 to 1-1/2 cup milk
If you use 3/4 cup peanut butter you will need all the milk. I started by adding 1 cup and then added the 1/2 cup milk later...
Mix the wet ingredients together and then add to the dry.
Add extra milk to adjust the consistency, if needed. (This is where I added the extra milk - not that you couldn't have guessed.)
Once it is all mixed, it is ready to cook.
Drop about 1/4-1/2 cup into a warm skillet (depending on the size you want). Repeat as many times as you have room in the pan/on the skillet or whatever you cook pancakes in/on.
My pan holds 3...
It is time to flip when the outsides start looking a bit darker and start to have small bubbles.
The batter will be a little thick for all of it to bubble.
Flip and continue cooking in batches.
I have a confession to make - these are actually the 2nd batch out of the pan. For the life of me I cannot make pancakes without burning the first pan of them... You think I'd learn and only make 1 in the first pan, but OH no, not ME. I always cook as many as the pan will hold.
Please say I'm not the only one cursed this way! (Not that I'd wish that curse upon any of you...)
Serve warm topped with syrup. We served ours with strawberry syrup, which was delicious!

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1 comment:

  1. That sounds so delicious! I might have to try this recipe.


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