Peanut Butter Pancakes

a stack of pancakes with raspberries on top drizzled with honey.

15 minutes

4 - Serving Size: 2 Pancakes

easy

Ingredients

Pancakes:

1 cup rice flour

1/4 cup peanut powder

1/4 cup chopped roast peanuts

2 tablespoons cornstarch

2 tablespoons sugar

1-1/2 teaspoons baking soda

1/4 teaspoon salt

2 large eggs

1-1/4 cups buttermilk, well shaken

2 tablespoons plus 1 teaspoon peanut oil, divided

Syrup:

1/4 cup agave nectar

2 tablespoons all natural creamy peanut butter

Directions

In a medium bowl, combine rice flour, peanut powder, peanuts, cornstarch, sugar and baking soda; mix well. In a small bowl, beat eggs. Stir in buttermilk and 2 tablespoons of the peanut oil. Add to dry ingredients; stir just until dry ingredients are moistened. Coat a large nonstick skillet or griddle lightly with remaining 1 teaspoon peanut oil. Heat over medium heat until skillet or griddle is hot when a drop of water sizzles. Drop batter by scant measuring 1/4 cupfuls into hot skillet (will probably make 8 pancakes). Cook 2 minutes or until bottoms of pancakes are golden brown. Turn pancakes; continue cooking until browned on bottom, 1 to 2 minutes. Serve pancakes with peanut butter syrup (See below).

Peanut Butter Syrup Preparation:

Combine agave syrup and peanut butter in a small microwave safe bowl or measuring cup. Microwave agave mixture at high power 30 to 45 seconds or until hot. Stir until peanut butter is melted and well blended. Makes about 1/3 cup.

Nutrition information per serving (with 1.5 tablespoons of syrup):

Calories: 488

Calories from Fat: 184

Fat: 20g

Trans fats: 0

Cholesterol: 3mg

Carbohydrate: 66g

Protein: 11g

Fiber: 3g

Sodium: 737 mg