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Peanut Butter Apple Pancakes With Peanut Butter Maple Syrup [Vegan] Recipe

Name: Peanut Butter Apple Pancakes With Peanut Butter Maple Syrup [Vegan]
Yield: 8
Ingredients: 8 pancakes; 1 cup white whole wheat flour; 1/4 cup natural sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg or mace; 1 1/4 cup unsweetened soymilk; 1/4 cup natural smooth peanut butter; 1 large sweet-tart green apple, stemmed, and cut into scant 1/4-inch dice; 6 tablespoons maple syrup; 2 tablespoons smooth natural peanut butter

One Green Planet

Can't decide whether to have apple cinnamon or peanut butter for breakfast? Why not have them both in this delicious vegan pancake recipe.

Ingredients

8 pancakes

1 cup white whole wheat flour

1/4 cup natural sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg or mace

1 1/4 cup unsweetened soymilk

1/4 cup natural smooth peanut butter

1 large sweet-tart green apple, stemmed, and cut into scant 1/4-inch dice

6 tablespoons maple syrup

2 tablespoons smooth natural peanut butter

Method

1. Preheat oven to warm.

2. In a medium mixing bowl, place first 7 dry ingredients.

3. Heat soymilk and peanut butter together for 30 seconds on high in a microwave and whisk together until combined.

4. Make a well in the center of the dry ingredients and pour in soymilk and peanut butter mixture. Whisk together wet and dry ingredients until well combined. Stir in apple.

5. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.)

6. Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, the edges appear set, and the underside is golden brown. (These tend not to bubble like traditional pancakes.)

7. Gently flip and cook another couple of minutes on the reverse or until batter is cooked through. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side.

8. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter or oil and pancake batter. Serve topped with Vegan Peanut Butter Maple Syrup and garnish, if desired, with a teaspoon or so of peanuts.

1. Heat gently. I use the microwave for 30 seconds and whisk together.

2. Pour syrup over pancakes or pass in a small pitcher.

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