I decided to make this post extra special by including two recipes, one being an old favorite and the other being a homemade peanut butter flavor! These pancakes have gone through several iterations to arrive at the perfect recipe. I now consider them to be “super” not only for their nutritional value, but also the simplicity of the recipe. As for the maple peanut butter – this is a simple recreation of the Peanut Butter & Co flavor released a few years ago.
For the batter:
Maple Peanut Butter:
1. To make pancake batter blend oats, cottage cheese, eggs, cinnamon, vanilla extract and 1 banana in a blender until smooth and creamy. To make peanut butter, pour maple syrup and sugar into the jar and stir until well mixed. Slice remaining banana into 1/8″ slices and set aside.
2. Heat a skillet over medium-high heat. If the batter is thick, add milk (any kind) and mix well to reach desired consistency. Once warm, spray the pan with cooking spray. Place about 1/4 cup of batter in each spot and flatten with the back of a spoon if necessary. Place 3 slices of banana in each pancake along with optional ingredients or use blueberries instead and cook for about 1-2 minutes. Once the top starts to set, flip and cook for an additional minute.
3. Spread peanut butter on top, microwaving first if too thick, and finish with a dash of maple syrup. Makes 12-15 (3″) pancakes.
Storing: The batter will keep in the fridge for about 5 days. When you remove it from the fridge, it will be much thicker due the temperature and oat absorption. Add milk (any kind), 2T at a time, to achieve desired batter consistency. You want the batter to be thin enough so it mostly spreads out when dropped into a hot pan, but you can always use the back of a spoon to spread it flatter.
|Serving Size 3 pancakes (batter only)|
Servings per Batch 4
|Amount Per Serving|
|Total Fat 1.5g|
|Total Carbohydrate 23.5g|
|Dietary Fiber 2.75g|
Maxed out version: