Healthier Peanut Butter Pancakes

What if I told you that you could satisfy your peanut butter hunger while eating pancakes? Isn’t that a double win? Breakfast just got a whole lot better with these Healthier Peanut Butter Pancakes.

One late night in December, I was racking my brain for better dishes to prepare for myself in January, when I was going to stick to my guns and become healthy again. I had a sudden craving for pancakes. At 9:30 p.m., I got up from my desk and began experimenting with pancakes. You know, usual food blogging problems.

I experimented until I discovered the ideal recipe for my Healthier Peanut Butter Pancakes. I began with my mother’s pancake recipe and gradually substituted other components until my pancakes suited my standards for pancakes.

The middle of the pancakes should be soft and fluffy. Pancakes should be somewhat crisp around the edges and rise in the middle. Finally, the pancakes must be really wonderful, since I will not spend my calories on bad pancakes.

I used a special peanut butter powder called PB2 Powdered Peanut Butter to produce the peanut butter taste in these pancakes. Because it is a powdered combination, I substituted it for portion of the flour. A spoonful of reduced-fat peanut butter was also added.

PB2 powder is widely accessible at retailers such as Target and Whole Foods, but I’ve also spotted it in grocery stores. Prior to Target having it, I would always purchase it on Amazon since it was the cheapest. I use the PB2 powder often, mostly in smoothie preparations. I was delighted to discover another use for my PB2 powder at home! As an added bonus, it is also available in chocolate.

Instead of sugar, I used maple syrup in this recipe. Pancakes are all about maple syrup for me, therefore this was the ideal component since it also adds taste to the pancakes.

I used almond milk for normal milk, but you may use whatever you have on hand. Instead of a full egg, I used only one egg white. Finally, I used vanilla nonfat yogurt to provide moisture and help bind the ingredients together.

I measured out the batter for each pancake to be a cup in order to manage the portion size and establish the points. It yielded 7 medium-sized pancakes. I topped these pancakes with fresh banana slices and, of course, extra maple syrup. Y

I’m a maple syrup connoisseur; I can only consume pure maple syrup. That’s not exactly healthy, so I have to measure out my syrup when I eat pancakes so I don’t go excessive.

Weight Watchers Points: This recipe yields 7 pancakes if you use C of batter. Because the program is always changing, I suggest typing the recipe into your smartphone to compute the points. Please keep in mind that you will need to add more points for your syrup. To conserve points, choose a sugar-free, fat-free syrup!

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