We are in the process of moving and I was rummaging through the pantry of food items we brought from Pennsylvania. Trying to figure out what I could make for breakfast this morning. 

I planned on preparing pancakes; however, we did not bring the maple syrup. No syrup did not stop me. Sometimes you just have to think outside the box, and work with what you have. 

One pantry stable I never forgot or leave home without daily is peanut butter. For the love of this creamy delicious goodness, I share with you this pancake batter. 

Yields: 6 Pancakes using 1/3 cup measuring device 

Ingredients: 

1 cup whole wheat pastry flour

3 Tablespoons sugar

1/4 teaspoon kosher salt

1/4 teaspoon baking  soda 

3/4 teaspoon baking powder

3/4 cup unsweetened vanilla almond milk

1 egg, lightly beaten 

1/3 cup creamy natural peanut butter

Cooking spray (I prefer canola oil spray)

Directions:

1. Preheat a large nonstick skillet to medium heat. 

2. In a large bowl whisk together the first 5 ingredients. 

3. Add the milk, &  egg and whisk into the batter. Set aside

4. In a small glass bowl microwave the peanut butter for 30 seconds. Take the warm peanut butter and whisk into the batter. Be cautious not to over mix. 

5. By now your pan should be ready. Generously spray the pan with the cooking spray. Using a 1/3 cup vessel pour the batter into the hot pan. Allow the pancake to bubble before flipping with nonstick spatula. Flip the pancake and allow the cake to cook for an additional 1-2 minutes. 

6. Serve with warmer peanut butter or a light dusting of powdered sugar.