1tablespoondistilled vinegaromit if using buttermilk
1 ¼cupmilkdairy or non-dairy
3tablespoonspure maple syrup
Butter or nonstick sprayfor greasing pan
4cupsstrawberries hulled and halved
juice of 1 lemon
Peanut Butter Pancakes
In small bowl, mix together vinegar and milk of your choice. Let sit while preparing dry ingredients. (Omit this step if using buttermilk.)
Sift or whisk together flour, baking soda, baking powder and salt.
Add peanut butter, egg, and vanilla to milk mixture and mix until well incorporated. Add this mixture to dry ingredients and milk until just combined. Feel free to add in 1 tablespoon additional milk if you feel the pancake batter is too thick.
Preheat a griddle or non-stick pan over medium heat. Spray or grease pan with butter.
Once pan is heated, ladle pancake batter unto pan, using ¼ cup measuring cup.
Cook pancakes until bubbles form on top of surface and then carefully flip. Cook for another 1-2 minutes and remove from pan.
Combine lemon juice, strawberries and maple syrup in a saucepan over medium-high heat. Bring to a boil and reduce heat. Simmer for about 10 minutes, or until strawberries have broken down and sauce has thickened.
All natural peanut butter that needs refrigerated is best for this recipe, as it is thin and blends into batter easily.