christmas morning was celebrated with a madhouse of gift opening, cats chasing tissue paper, and sipping coffee. brian and i debated for 20 minutes or so which we should have for breakfast:
bacon, sausage, and eggs
peanut butter pancakes
needless to say, i won. i wanted pancakes so badly, and had been dreaming up a pb&j combo ever since i found peanut flour at trader joe’s. peanut flour is super high in protein (16g per 1/4 cup) and low-calorie (110 per 1/4 cup). this way, i didn’t feel too badly starting out my day with pancakes.
these pancakes are moist and delicious. they are everything like a traditional pancake (fluffy, decadent, crisped outside), plus the added bonus of being delicious from the peanut flavor. to extra-peanut them, i used super chunk peanut butter in the batter in place of oil. i used a scoop of protein powder to make these a little healthier, but it could be omitted. OH, and to extra-EXTRA-peanut them, i fried them in peanut oil.
we topped them with cherry jelly that our buddy, pat, from the library made for christmas. man, she makes a tasty jelly, and i must admit that after opening the jar on christmas morning, only half of it remains. thanks pat!
do these taste like a PB&J without the crust? yes. do these taste like a pancake? yes. do i feel like a 4 year old loving this combo so much? gladly, yes.
1/4 cup peanut flour
1 scoop protein powder
1/4 tsp salt
1/2 tsp baking soda
1 tsp vanilla ext
1 tbsp peanut butter
1 tsp honey
method: heat cast iron skillet over low/medium heat. preheat oven to 175 and place large cookie sheet in oven to keep pancakes warm.
whisk wet ingredients well.
separately, combine dry ingredients.
mix wet with the dry and allow to sit for a minute.
mix again before pouring batter into super greasy skillet. i like to use peanut oil or olive oil. when bubbles begin to form around the edges of batter, it is time to flip. cook other side only for a brief amount of time. keep pancakes warm in oven.
serve with great – jam. enjoy with a cup of coffee.