|1 1/2||cups all-purpose flour|
|1/4||cup light peanut flour (28%)|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/4||cup creamy peanut butter|
|2||cups low fat buttermilk|
|1||cup seedless raspberry jam|
- Combine the all-purpose flour, peanut flour, sugar, baking powder, baking soda and salt in a large bowl. Place the peanut butter in a medium microwave safe bowl and microwave in 15 second increments until thinned. Add the eggs and buttermilk to the peanut butter; whisk well to combine. Stir the wet ingredients into the dry ingredients until smooth.
- Heat a nonstick griddle or skillet over medium-low heat. In batches, spoon 3 tablespoons of the batter onto the griddle or skillet for each pancake; cook until lightly browned, about 3 minutes per side.
- Warm the jam in a small saucepan over medium heat until thin and warm. Spoon over each serving.
Our favorite sandwich transforms into our new favorite breakfast!
Peanut flour is available for purchase online at www.byrdmill.com
Nutrition for each serving
Calories: 312, Protein: 9g , Carbohydrates: 55g, Fiber 1g,
Fat: 7g, Saturated Fat: 2g, Cholesterol: 49mg,