Peanut butter and pancakes are a great culinary combination. Give it a try! For these Strawberry-Topped Peanut Butter Pancakes, I used nutritious ingredients including peanut butter, whole wheat flour, ground flaxseed, low-fat milk, omega-3 eggs, and berries.
Peanut butter and breakfast are the perfect morning combo. Peanut butter brings protein to the table (2 tablespoons has 8 grams), heart-healthy monounsaturated fat, and vitamin E. It’s also versatile; you can swirl some into your oatmeal, whirrr some into a smoothie, or spread some on a whole wheat bagel.
Strawberry-Topped Peanut Butter Pancakes
Author: Liz
Nutrition Information
- Serves: 5
- Serving size: 3 pancakes
- Calories: 380
- Fat: 16g
- Saturated fat: 3.5g
- Carbohydrates: 47g
- Sodium: 370mg
- Fiber: 5g
- Protein: 15g
Recipe type: Breakfast
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup roasted, unsalted peanuts, coarsely chopped
- 2 tablespoons ground flaxseed or wheat germ
- 1 tablespoon baking powder
- 2 large eggs, beaten
- ⅓ cup natural peanut butter
- 2 tablespoons honey
- 1-1/3 cups 1% low-fat milk
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries, (or more)
- Pure maple syrup, optional
Instructions
- Whisk together the all-purpose flour, whole wheat flour, peanuts, flaxseed, and baking powder in a large bowl.
- In a separate bowl, whisk together the eggs, peanut butter, and honey until well blended. Whisk in the milk and vanilla. Pour the liquid ingredients over the dry ingredients and stir until just combined.
- Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
- Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. Top each stack of pancakes with strawberries and maple syrup as desired.
Notes
This recipe provides 0.7 grams of omega-3s, along with 50% vitamin C, 25% calcium, and 15% iron.
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