Ingredients:
- 2 large eggs
- 1½ cups skim milk (or milk of your choice)
- 1 cup plain Greek yogurt (or use vanilla for a sweeter taste)
- 1½ tsp vanilla extract
- ½ cup Ambrosia Smooth Peanut Butter
- 2 cups white whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
Method:
- Preheat saucepan to medium heat.
- Combine the eggs, milk, Greek yogurt and vanilla extract together in a bowl until well blended. Whisk in peanut butter.
- In a separate bowl, sift together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, whisking until the dry ingredients are incorporated into the wet ingredients.
- Taking about ¼ cup at a time, pour the pancake batter onto the saucepan.
- Cook until bubbles start to form on the surface of the batter and the edges are set (about 3 minutes). Flip pancakes and cook on the other side until golden brown (about 2-3 minutes).
- Continue until you have used all the batter.
- Serve topped with honey, melted peanut butter, maple syrup and/or fresh fruit
