Peanut Butter and Maple Syrup Pancakes

Traditionally, nut butters and maple syrup are added to after they have been cooked, but this twist will make it irresistible


¾  cup oat

¾ cup flour blend

1 teaspoon cornstarch plus 1 teaspoon

½ teaspoon salt 1¼ cups nondairy

1/3  cup maple syrup + serving additions

1/4 cup unsweetened and unsalted peanut butter

1 tablespoon apple cider vinegar

1 teaspoon extract

cooking spray

Vegan butter available optionally

How to prepare:

Whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt in a large bowl. Whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla in a medium basin. Stir the wet ingredients into the dry ingredients until thoroughly incorporated.

Spray a big frying pan or griddle with cooking spray and heat over medium heat. Using a 1/3-cup measuring cup, transfer the batter to the pan and cook until the surface begins to bubble and the sides begin to pull away from the pan. The should be flipped with a spatula. Cook for two additional minutes. Gently lift the pancake's edge to ensure that it is golden brown, then move it to a platter. Repeat with the rest of the batter, making sure to re-grease the pan between each pancake.

Serve the pancakes with a pat of butter and a drizzle of maple syrup, if desired.

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