Peanut Butter Pancakes

Photography, © Foodivine studio

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large bowl, whisk together milk alternative, Date Purée, peanut butter and eggs until mixture is smooth. Stir in flour, baking powder and salt. Stir
in peanuts just until combined.

In skillet, heat oil over medium heat. Using ladle, pour about 1/4 cup of batter in skillet. Cook until bubbles form on top of pancake, 2 to 3 minutes. Using spatula, flip pancake and continue cooking until golden brown, about 1 minute. Transfer pancake to plate; keep warm. Repeat with remaining batter. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen in single layer on baking sheet, then transferred to resealable bag and frozen for up to 1 month.) Serve pancakes topped with chopped peanuts, if desired.


Date Purée In microwaveable bowl, combine 3 cups pitted dried dates (about 500 g) and 1 2/3 cup water. Microwave on high about 4 minutes. Using blender or hand mixer, purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen for up to 3 months.) Makes about 2 1/2 cups.

Nutritional facts PER SERVING (2 PANCAKES)

  • Iron 2.0 mg
  • Fibre 4 g
  • Sodium 365 mg
  • Sugars 10 g
  • Protein 11 g
  • Calories 290
  • Total fat 16 g
  • Cholesterol 95 mg
  • Saturated fat 3 g
  • Total carbohydrate 26 g
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Vegetarian Recipes

Peanut Butter Pancakes