Prep 10 mins
Cook 15 mins
Stumbled upon an older recipe but was looking for something with a bit more flavor. I made a few changes and I'm so happy with the results I wanted to share. Please note the peanut butter flavor is subtle and not overwhelming. My husband didn't even see a need to add syrup - was eating them like cookies - lol. :)
- 1⁄2 cup skim milk
- 1⁄2 cup oat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 1⁄2 tablespoons brown sugar
- 1 egg
- 2 tablespoons natural-style peanut butter
- 1⁄2 cup buttermilk
- 1⁄2 cup skim milk (more)
- Warm 1/2 cup milk in microwave for about 20 seconds then pour over oat flour (I made my own by putting rolled oats into food processor). Give a gentle mix and allow to rest for 10 minutes.
- In a separate bowl, stir together the all purpose flour, baking powder and baking soda.
- Beat egg with peanut butter, brown sugar and butter milk, pour this over your dry ingredients.
- Now add in the moist oat flour and mix everything very well - batter will be thick. Add in remaining 1/2 cup of milk or more to get pancake batter consistency.
- Spoon 2 heaping tablespoons of batter into circles onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. If you would like larger pancakes pour more batter per pancake - please note this will alter the total amount yield from what is posted above. I've gotten as many as 14 (3in round) pancakes from one recipe - I like the small size for kids.