Nut 'n Honey Pancakes
Ready In: 25 mins
Serves: 2
Yields: 10 pancakes
Ingredients
- 2 -4 tablespoons raw peanuts, chopped (divided)
- 1 cup flour, spoon-sifted
- 2 tablespoons sugar (I used dark brown)
- 1 tablespoon baking powder
- 1 teaspoon vanilla powder (or extract)
- 1 dash salt
- 1 dash cinnamon
- 1 cup soymilk (or regular milk)
- 2 tablespoons oil
- 2 -4 tablespoons peanut butter
- 1⁄2 cup honey syrup (or real honey, if you can find it)
Directions
- Dry-roast the chopped peanuts in a griddle over medium heat until lightly toasted. Set aside to cool.
- Combine flour, sugar, baking powder, vanilla powder, salt, and cinnamon in a small bowl. Add milk, oil, and half of roasted peanuts; beat with a fork until smooth. Pour batter onto a hot, oiled griddle (in ~1/4-cup increments).
- Flip quickly when bubbles break the surface, and the edges are a bit stiffened. Cook one minute longer, then transfer to a serving plate. Repeat with remaining batter.
- As you stack the pancakes, smoothing a thin layer of peanut butter over each cake. When finished, spoon the remaining chopped peanuts over the pancake stack, and douse with honey syrup. Serve warm with a glass of soy milk. Enjoy!
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