It’s the final week of the H-E-B challenge and I need ALL the help I can get! If you haven’t pinned these recipes, please help me out, it’s a close one! (You can re-pin prior weeks)
For the last and final week of the challenge, the ingredient is Peter Pan Peanut Butter. When I saw peanut butter, my mind immediately went to peanut butter pancakes, waffles and french toast. YUM. I decided on these Peanut Butter Pancakes, and I even made them whole wheat!
You will definitely be able to taste the peanut butter in these fluffballs. Plus, I’ve added some vanilla creamer to add more flavor and richness to each cake.
Whatcha waiting for? Go on and vote by repinning the pancakes at this link.
Don’t forget to register at heb.com/meals for YOUR chance to win! Thank you to all the voters/pinners. I see every single one and your support means SO much to me!
Whole Wheat Peanut Butter Pancakes
Prep Time: 10 minutes
Cook Time: 3-4 min/pancake
Ingredients (12- 4″ pancakes)
- 1 cup Aunt Jemima Whole Wheat Blend Pancake/Waffle Mix
- 1 egg
- ½ cup non-fat milk
- ½ cup Coffee-Mate Natural Bliss Vanilla creamer
- ½ cup Peter Pan Creamy Peanut Butter
- 1 tsp vanilla extract
- 3 bananas
In a mixing bowl, combine pancake mix, egg, milk, vanilla creamer and vanilla extract.
Add the peanut butter, using a whisk to mix evenly.
Heat a large skillet and spray with cooking spray.
Spoon about ¼ cup of the batter onto the pan to form pancakes and top with banana slices.
Cook until the edges crisp; flip and cook the other side until golden brown.