Ingredients

The following ingredients have 4 Servings
  • 1/2 cup creamy natural peanut butter
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup flax seed meal
  • 2 tablespoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup plain low fat yogurt
  • 1 teaspoon vanilla
  • 1/3 cup raspberry preserves

Instruction

  • Heat peanut butter in a microwave-safe dish for 30 seconds; set aside.
  • In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  • In a medium bowl, whisk together wet ingredients: eggs through vanilla. Add melted peanut butter to the bowl and whisk until smooth and creamy.
  • Slowly add the wet ingredients to the dry ingredients and stir until all ingredients are fully incorporated.
  • Heat a non-stick griddle on medium heat and spray with cooking spray.
  • Ladle batter on to the griddle about 1/3 cup at a time. Heat on first side until bubbles begin to surface then flip. Cook on other side until golden brown, about 2 minutes per side.
  • While pancakes are cooking, microwave raspberry preserves with 2-3 tablespoons water for 45-60 seconds or until warmed through. Whisk raspberry syrup with a fork to remove lumps.
  • Serve pancakes with raspberry syrup and extra peanut butter if you wish.