Whole-Wheat Peanut Butter Pancakes

It’s Monday morning and I need a good reason to admit that the wonderful weekend is over and get out of bed and perform my task as a useful member of society. After spending an entirely offline weekend – the first time I’ve ever done this – I was reluctant, to say the least, about rejoining the real world, packed with keyboards, monitors and decision-making.

Knowing that I don’t have to always be online and contactable felt great and is definitely something I plan on getting used to immediately. So after a super-fantastic weekend and scary Monday morning staring me in the face, I felt I deserved a yummy breakfast with my latest addiction incorporated – peanut butter.

Just like the Whole Wheat Nutella Pancakes, these bad boys are really filling so you only need 1 or 2. Serve with jam or jelly for a PB&J breakfast, or slap on some Nutella for the classic peanut butter and chocolate combo.

Whole-Wheat Peanut ButterPancakes

Makes around 6 fluffy pancakes

Ingredients

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

pinch salt

3 tablespoons brown sugar

1 egg

1 cup milk

1/4 cup peanut butter

Recipe

1. Whisk together all the dry ingredients.

2. Pour in the wet ingredients and whisk until a smooth batter forms.

3. Add 1 teaspoon of butter into a small frying pan over a medium heat and swirl until it coats the pan. Thrown in another teaspoon and swirl again so you have a well-greased pan.

4. Pour in about 1/3 cup of the batter into the pan and cook for a couple of minutes or until lots of bubbles have popped on the surface of your pancake. Flip over and cook for another 30-45 seconds. Remove from the pan and keep warm in the oven until ready to serve.

Monday morning doesn’t seem to scary now, does it?

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