There’s nothing like a tall stack of fluffy pancakes – featuring the iconic childhood favorite flavor combination of PB & J no less – to make you feel like a kid again.
The nutritional profile of these hearty pancakes, however, will appeal to your adult sensibilities.
Peanut flour and peanut butter contribute a whopping 32 grams of protein, and the addition of whole wheat pastry flour ensures that you’re getting a good dose of fiber (8.9 grams to be precise).
I can guarantee that the typical stack of white flour and sugar-laden pancakes swimming in syrup at your local diner doesn’t even come close to these impressive stats.
John usually chooses the egg route for weekend breakfasts, thus the recipe written for one serving. Easily doubled – or even quadrupled – this recipe is a good one to have on hand for when a pancake craving strikes.
This stack is everything pancakes should be: light and fluffy (yes, even with whole wheat pastry flour!), flavorful (in this case, packed with peanut flavor and laced with sweet blueberry preserves), satisfying, and filling.
I’m actually kicking myself for not doubling the recipe, as leftover pancakes reheated in the toaster oven make for a quick and delicious weekday breakfast.
PB & J Pancakes For One
- 1/4 cup whole wheat pastry flour
- 1/4 cup peanut flour
- 1 1/2 tsp evaporated cane juice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1 egg white, lightly whisked
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 tsp pure vanilla extract
- 1 Tbsp natural peanut butter, heated slightly to thin it out if necessary (I used Trader Joe’s organic salted)
- 1 Tbsp all-fruit preserves, heated slightly to thin it out if necessary (I used St. Dalfour blueberry)
- In a medium mixing bowl, whisk together both flours, evaporated cane juice, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the egg white, buttermilk, vanilla, and peanut butter.
- Stir dry ingredients into the wet just until moistened. A few lumps are okay.
- Set aside to rest.
- Heat a large nonstick skillet or griddle over medium/medium-low heat. Lightly grease.
- When hot, spoon the batter into the skillet by the 1/4 cupful. Drizzle the preserves over the top of the pancakes.
- When bubbles appear on the surface of the batter and the edges appear dry, (about 2-3 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with maple syrup or additional peanut butter and preserves.
Nutritional Information (not including additional peanut butter, preserves, or maple syrup):
443.4 calories, 13.8 grams fat, 2.8 grams saturated fat, 8.9 grams fiber, 20.9 grams sugars, 32.1 grams protein