Peanut Butter Pancakes Recipe With More Protein & Fiber
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September 26th is National Pancake Day, a food that can be served for breakfast, lunch, dinner, and dessert (a la mode with fruit or dessert sauce). Today’s recipe adds flavor, protein and fiber to pancakes in a yummy way: with the addition of peanut butter for protein, plus oatmeal and whole wheat flour for fiber. Thanks to Peanut Butter & Co. for the recipe. This was the winning recipe commissioned from noted food bloggers for the Peanut Butter & Co. and Bob’s Red Mill “Nuts About Oats Recipe Contest,” part of an initiative to “Build a Better Breakfast with Peanut Butter.” You can add also add PB to breakfast with yogurt and berries in a PBJ parfait, spread on a toast, or dabbed onto cold cereal or oatmeal. The pancake recipe follows, but first: > The history of peanut butter. > The year’s 12 peanut butter holidays. > The year’s 15 pancake and waffle holidays are below. > The year’s 116 breakfast holidays. > The different types of pancakes and waffles: a glossary. > More peanut butter recipes. First, pick your peanut butter. For this recipe we have used two different Peanut Butter & Co. flavors: Prep time is 5 minutes and cook time is 20 minutes. If you want to gild the peanut butter lily, you can make an easy peanut butter sauce to use instead of maple syrup. The recipe follows. 1. PLUS the rolled oats in a food processor or spice grinder, until coarsely ground and flour-like. Combine the ground oats in a large bowl with the whole wheat pastry flour, baking soda, baking powder, salt, and granulated sugar. Whisk together to evenly distribute. In a separate bowl… 2. USE the back of a fork to combine the peanut oil (taken from the layer that separates off the peanut butter) and the 1/4 cup of peanut butter. Add the two eggs and vanilla extract, and continue to whisk until a smooth paste forms. 3. ADD the egg and peanut butter mixture to the dry ingredients, and pour in the buttermilk. Use a spatula to gently mix the wet and dry ingredients just until everything is combined. Use a gentle hand and know that the remaining batter will still have a few lumps, which is desired. 4. PREHEAT a griddle to 375°F or heat a cast iron or other heavy-bottom skillet over medium heat. Brush the griddle with some of the melted butter and pour the batter 1/4 cup at a time, making sure to keep the pancakes about 2 inches apart. 5. COOK for one to two minutes, or until small bubbles start to form and the edges appear set and dry. Flip, and use a spatula to tuck in any batter that escapes along the sides. 6. COOK for an additional minute or two before removing to a serving platter. Repeat with the rest of the batter. Serve topped with additional pats of butter and warm maple syrup. Leftover pancakes can be frozen and reheated in a toaster oven. Ingredient 1. MICROWAVE the ½ peanut butter in a small bowl for 20 seconds. 2. STIR until smooth and melted, and pour over the warm pancakes. |
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______________ *Pastry flour is used in some pancake recipes because it has lower protein content, which results in less gluten formation, which makes the pancakes lighter, softer, and more tender. If you already have all-purpose whole wheat flour on hand and prefer to use it, it will yield denser and chewier pancakes—which is just fine with many people. †Shrove Tuesday changes each year based on the Easter calendar, but usually falls in February. Shrove Tuesday is the day before Ash Wednesday. There’s a second National Pancake Day on September 26th. The reason for having National Pancake Day” on both days is that the February date is typically associated with the Christian tradition of Shrove Tuesday, when pancakes are eaten to use up rich ingredients before Lent. September 26th is a secular National Pancake Day, focused on simply enjoying pancakes without a religious connection. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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