Who doesn’t love pancakes? Every now and then I really crave a good pancake breakfast. I came up with this recipe for Peanut Butter and Honey Pancakes over the Christmas holiday and wanted to share it with you.
These pancakes are fairly healthy, since they have no added sugar and the greek yogurt gives a nice bite. The first time I made them, I made fresh raspberry syrup by just boiling down fresh raspberries with some sugar — it made them like a peanut butter and jelly breakfast.
- 1 ½ cups whole wheat flour
- ½ cup quick cooking oats
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon honey
- 2 tablespoons peanut butter
- 2 tablespoons oil
- 2 eggs
- dash of vanilla extract
- 1 cup plain greek yogurt
- 1 cup non fat milk
- Whisk the dry ingredients: flour, oats, baking powder and salt together and set aside.
- Whisk the wet ingredients together: honey, peanut butter, oil, eggs, vanilla, yogurt and milk.
- Add wet mixture to the dry and mix till incorporated; some lumps will remain.
- Heat a nonstick pan over medium heat. Using a measuring cup, pour 1/3 cup of batter per pancake. I fit 2 pancakes per 10 inch pan. Cook for 2 minutes and then gently flip and cook for another minute or two.
- I like to keep them warm in my warming drawer while I cook up all the pancakes.
- Serve with syrup, fresh raspberry syrup or your favorite topping.