I love the spin on these pancakes! The peanut butter replaces any additional sugar you may add to your typical pancakes and replaces the eggs! Plus, the sole fact of eating a peanut buttery pancake is mouth watering!
What really makes this dish is the apple cinnamon topping! Once again, we are taking something that is traditionally yummy together (ie- apple and peanut butter) and pairing them together in a whole new atmosphere!
Whole Wheat Peanut Butter Pancakes with Apple Cinnamon Topping
Keep in mind that due to the peanut butter, these pancakes come out quite dense. This is the way they should be, so don't get worried!
Ingredients:
Dry:
1 ½ cups whole wheat pastry flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
wet
4 tbsp peanut butter
1 ½ cups almond mile
1 tbsp maple syrup or agave nectar
1 tsp vanilla
In 2 separate bowls, mix the dry ingredients together and the wet ingredients together. Then, combine the wet to the dry and mix thoroughly.
Heat a pan with a bit of vegan butter on medium. pour in 1/2 c of the mixture. Once the edges of the pancakes brown and the top starts to bubble, flip. Cook for about 2 minutes on that side and check bottom to make sure done. Repeat until you are out of batter.
For the Apple - Cinnamon Topping:
Chop one apple, toss in cinnamon and saute in vegan butter for about 5 minutes.
Yummy!
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