Did you know you make Peanut Butter Pancakes????
Check out this cool recipe...
Start to finish: 15 minutes Serving Size: 5.4 ounces (2 pancakes)
Ingredients: 1 cup rice flour 1/4 cup 12% fat peanut flour 1/4 cup chopped roast peanuts 2 tablespoons cornstarch 2 tablespoons sugar 1-1/2 teaspoons baking soda 1/4 teaspoon salt 2 large eggs 1-1/4 cups buttermilk, well shaken 2 tablespoons plus 1 teaspoon peanut oil, divided
Preparation: In a medium bowl, combine rice flour, peanut flour, peanuts, cornstarch, sugar and baking soda; mix well. In a small bowl, beat eggs. Stir in buttermilk and 2 tablespoons of the peanut oil. Add to dry ingredients; stir just until dry ingredients are moistened. Coat a large nonstick skillet or griddle lightly with remaining 1 teaspoon peanut oil. Heat over medium heat until skillet or griddle is hot when a drop of water sizzles. Drop batter by scant measuring 1/4 cupfuls into hot skillet (will probably make 8 pancakes). Cook 2 minutes or until bottoms of pancakes are golden brown. Turn pancakes; continue cooking until browned on bottom, 1 to 2 minutes. Serve pancakes with peanut butter syrup (See below).
Nutrition information per serving: Calories: 375 Calories from Fat:148 Fat: 16g Trans fats: 0 Cholesterol: 3mg Carbohydrate: 48g Protein: 9g Fiber: 2g Sodium: 707 mg
Peanut Butter Syrup
Serving Size: 4 servings (1 1/2 Tablespoons per serving)
Ingredients: 1/4 cup agave nectar 2 tablespoons all natural creamy peanut butter
Preparation: Combine agave syrup and peanut butter in a small microwave safe bowl or measuring cup. Microwave agave mixture at high power 30 to 45 seconds or until hot. Stir until peanut butter is melted and well blended. Makes about 1/3 cup.
Nutritional Information: Calories: 113 Calories from Fat: 36 Fat: 4g Trans fats: 0 Cholesterol: 0mg Carbohydrate: 18g Protein: 2g Fiber: 1g Sodium: 30mg