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Peanut Butter Pancakes

What you need: 

1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups nondairy milk (I use soy)
1 egg replacer (I use Ener-G Egg Replacer)
1/4 cup peanut butter
vegan butter, as needed

What you do: 

1. Mix all ingredients in a medium size mixing bowl.
2. Butter a small skillet and fry about 1/2 cup batter at a time.
3. Cook each side until golden brown and cooked through.
These don't bubble up like normal pancakes so keep an eye on them, they tend to cook pretty quickly.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

;)b
These were really yummy!  Definitely putting this recipe in the keepers pile.
I added a little bit of oats in some and tasted great too, just a bit thicker.

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Delicious recipe!! Tasty and fluffy. Only the first one was less than pretty (but still tasty). I only had a cup of almond milk, so I filled in the rest with water. Then I made a version with no PB - also delish! Will definitely make again.

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delicious pancakes, have made these multiple times and I usually use 1/4 cup applesauce for the egg replacer, too. Tonight I added chocolate chips for a special birthday dinner :) yummm

I usually get a couple pancakes pretty toasty before I hit my stride since they don't bubble or anything but those ones are always edible...just keep a close eye on em and use a bit more butter or oil before each pancake and they shouldn't stick (tonight I used spray olive oil)

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Just made these and they're beautiful! They really do stick to the pan though, you have to be careful with them because the bottom cooks and the top stays quite runny so they can be hard to flip. I had mine with agave nectar, yummy.

Zombryn, I've found that they stick a little too. The best luck I've had with these (and the easiest route for making them since I have to make so many at a time! ;)) is to use a counter top griddle or a "flat" pan on the stove. That way you have more time to sort of slide under the cake without having to try and conform your spatula to an egg pan. Works like a dream! Best pancakes ever! :)>>>

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Just made these and they're beautiful! They really do stick to the pan though, you have to be careful with them because the bottom cooks and the top stays quite runny so they can be hard to flip. I had mine with agave nectar, yummy.

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I make these every Sunday morning! :)>>> They last me four to five days so long as my husband doesn't get to them first...then maybe 3 days.
I recently started using 1/4 cup unsweetened organic applesauce instead of the egg replacer and I think it makes them even better...just got to watch because they stick a little more to the griddle.
Slathering them with a little bit of peanut butter and pure maple syrup swirled together is a great way to satisfy my sweet tooth.

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WOW. These pancakes rock! I liked them so much (along with my 20-month-old who ate more of my breakfast than I did!) that I made them the next night as one of the main dishes for our family breakfast dinner! All of my family (meat/dairy-eaters) gobbled them up and commented on how yummy they were! My stepdad loved pancakes with peanut butter and syrup so they were a huge hit! Thanks for a great recipe! ;)b

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A piece of heaven<3<3<3.....ahhh

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Peanut butter in pancakes, who knew?
Love the recipe!

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