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What if I told you that you can get your peanut butter craving in and eat pancakes? That’s a double win, right? Breakfast is even better with these Healthier Peanut Butter Pancakes.
One late night in December, I was racking my brain trying to think about what healthier recipes I would be making for myself come January when I was going to be sticking to my guns and getting healthy again. Suddenly I decided on pancakes. I immediately got up from my desk and started experimenting with pancakes at 9:30 pm. You know, just your typical food blogger issues.
I played around until I found the perfect version of my Healthier Peanut Butter Pancakes. I started out with my mom’s pancake recipe and began swapping out different ingredients until my pancakes met my requirements that pancakes must meet.
Pancakes must be light and fluffy in the center. Pancakes must rise in the center and but should be slightly crisp around the edges. Lastly, pancakes must be downright delicious, because I am not going to waste my calories on pancakes that don’t taste good.
To achieve the peanut butter flavor in these pancakes, I used a special peanut butter powder called PB2 Powdered Peanut Butter. I used this in place of some of the flour since it is a powdered mixture. I also used a tablespoon of reduced-fat peanut butter.
PB2 powder is a readily available ingredient at stores like Target and Whole Foods but I’ve also found it at grocery stores. Before Target started carrying it, I would always buy it on Amazon because that is where it was cheapest. I use the PB2 powder all the time, mostly in smoothie recipes. I was really happy to find another way I can use my PB2 powder at home! Bonus, it also comes in a Chocolate version.
Instead of using sugar in this recipe, I swapped it out for maple syrup. For me, pancakes are all about the maple syrup, so this was the perfect ingredient as it also adds to the flavor of the pancakes.
I swamped out regular milk for almond milk, but you can use what you have on hand. Instead of using a whole egg, I just used one egg white. Lastly, I added some vanilla non-fat yogurt which adds moisture and helps bind the ingredients together.
In order to control the portion size and determine the points, I measured out the batter for each pancake to be ¼ C. It created seven medium-sized pancakes. I served these pancakes with some slices of fresh banana and of course more maple syrup. You know I am a maple syrup snob, I can only eat pure maple syrup. That’s not exactly “healthy” so when I eat pancakes, I have to measure out my syrup so that I don’t go overboard. You might also like a gluten-free buttermilk pancakes or whole wheat pancakes.
Weight Watcher Points: If you use ¼ C of batter, this recipe will make 7 pancakes. Each pancake is 3 points. Please note that you need to add the additional points for your syrup. Use a sugar-free, fat-free syrup to save on points!
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What if I told you that you can get your peanut butter craving in and eat pancakes? That’s a double win right? Breakfast is even better with these Healthier Peanut Butter Pancake.
- 1 C Flour
- ½ C PB2 Peanut butter Powder
- 2 tsp Baking powder
- Pinch of salt
- 1 C Almond milk
- 1 Large Egg white
- 1 tbsp Reduced Fat Peanut Butter
- 2 tsp Maple syrup (sub fat-free or sugar free)
- 2 tbsp Non-fat Vanilla Yogurt
- Combine dry ingredients and stir to combine.
- Add all remaining ingredients and whisk until batter is smooth.
- Heat a small non-stick skillet on medium-high heat. When skillet is warm, spray with cooking spray.
- Measure out ¼ C of pancake batter and pour into pan. Once the pancake starts to bubble on top, flip over and cook for another 60 seconds.
- Serve with fresh bananas.
Weight Watcher Points: If you use ¼ C of batter, this recipe will make 7 pancakes. Each pancake is 3 points each. Please note that you need to add the additional points for your syrup. Use a sugar-free, fat-free syrup to save on points!
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