So, I pulled out my kitchen gadgets as no “peanut butter” pancake is complete without “jelly” or, in this case, fresh strawberry sauce!
And even had time to “plate” the dish before the boys returned. I know, I know, so fancy, right?
My little dippers got straight to work finishing off this meal.
And, the best part about these pancakes is that they freeze well. So, for the rest of the week, I can just pop them in the toaster for a quick breakfast.
1 c Whole Wheat Flour
2 tbs Granulated Sugar
2 tbs Baking Powder
1 tbs Vegetable Oil
1 tsp Salt
1/2 tsp Cinnamon
2 1/2 c Milk*
1/2 c SunButter (or Peanut Butter)
Recipe Source: Slightly adapted from Easy SunButter Pancakes.
*See link for original dairy-free recipe. Original recipe also calls for allowing time to let batter rise.
16 oz Fresh Strawberries
1 tsp Lemon Juice
2 tbs Maple Syrup