Reese’s Peanut Butter Pancakes

Being a breakfast junkie, I am always into trying new foods for my favourite meal of the day, which also happens to be my favourite meal to cook. Who doesn’t like breakfast for dinner? Come on! If you don’t, you’re on the wrong site. I’m only partially kidding.

Despite that, I do love a good French Toast more than pancakes. Granted I worked at an IHOP for years and that might have something to do with my general disdain of pancakes, I always found them to be lacking in flavour without the syrup and butter. Come on they’re flour, eggs, milk and maybe some sugar – if you make them from scratch!

Alas with Celiac Disease, my options for non-breakfast burrito options shrank drastically until I could find alternatives. And this alternative kind of hit me out of nowhere.

Simple backstory – I’ve always loved peanuts or peanut butter and chocolate in just about any combination. Peanut Butter cookies happen to be one of my favourite cookies that you can make completely flourless – add in a few chocolate chips and I will finish the batch before my kids can figure out that they were baked.

So when I was trying to figure out a good recipe for a special breakfast of pancakes, I remembered the Reese’s Peanut Butter in my cupboard and that I could do peanut butter pancakes – GF of course. Because as we all know Gluten Free Not Taste Free!

Reese’s Peanut Butter Pancakes

1 cup (240 g) GF flour
2.5 tsp (13 g) baking powder
.5 tsp (7 g) salt
.5 cup (120 g) Reese’s Peanut Butter
2 tbsp (30 g) sugar
2 tbsp (30 ml) vegetable oil
2 large eggs
a bit over 1 cup (270 ml) milk

1. While your griddle heats to about 300 degrees mix your peanut butter, sugar and oil until smooth, then the egg and milk.
2. Next mix in the rest of your ingredients. BTW – typically you are supposed to do dry separate, then wet and mix together; too many bowls in my opinion!
3. Assuming you’re using a non-stick griddle, you shouldn’t need anything to get these flippin’ flapjacks to, er, flip. Just wait til you see a bubble and then flip.
4. Remember you are only supposed to flip pancakes once, so make sure they are done on the top before you flip them.

As always, I use a store bought mix for GF flour up here in the Great White North. But if you are interested in trying your own, you can visit Gluten Free on a Shoestring. Nicole has some amazing mixes for different flour needs.