Ingredients
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½ cup all-purpose flour
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½ cup whole-wheat flour
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¾ teaspoon baking soda
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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2 large eggs, at room temperature
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2 tablespoons pure maple syrup
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5 tablespoons smooth natural peanut butter, divided
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¾ cup whole milk
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¼ cup unsalted roasted peanuts, chopped
Directions
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Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon and salt together in a small bowl; set aside.
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Whisk eggs, maple syrup and 3 tablespoons peanut butter together in a medium bowl. Gradually add milk, whisking constantly until incorporated.
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Gently whisk the dry ingredients into the wet ingredients until just combined.
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Lightly coat a large nonstick skillet with cooking spray; heat over medium heat. Working in batches, use a ¼-cup scoop to add batter to the pan; cook until bubbles start to appear and edges look dry, 2 to 3 minutes. Flip and cook until golden brown, cooked through and firm to the touch in the center, 1 to 2 minutes. Repeat with the remaining batter, coating the pan with cooking spray between batches.
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Spread the remaining 2 tablespoons peanut butter on the pancakes and sprinkle with peanuts.
