1 1/2 C. all-purpose flour
6 T. sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/4 C. fat-free milk
1/4 C. chunky peanut butter
1 T. roasted peanut oil or vegetable oil
1/2 tsp. vanilla extract
2 large eggs, lightly beaten

Lightly spoon flour into dry measuring C.; 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. Spoon about 1/4 C. batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Serve these with the Strawberry-Lemon Syrup, the Raspberry-Honey Coulis, or any kind of jam.

Yield: 5 servings
Serving size: 2 pancakes

Calories: 349
Fat: 11.7g
Fiber: 1.2g