1 1\/2 C. all-purpose flour
\n6 T. sugar
\n2 tsp. baking powder
\n1\/4 tsp. salt
\n1 1\/4 C. fat-free milk
\n1\/4 C. chunky peanut butter
\n1 T. roasted peanut oil or vegetable oil
\n1\/2 tsp. vanilla extract
\n2 large eggs, lightly beaten<\/p>\n
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.<\/p>\n
Yield: 5 servings
\nServing size: 2 pancakes<\/p>\n
Calories: 349
\nFat: 11.7g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n