Fluffy pancakes with oats, maple syrup, and peanut butter for a hearty, satisfying breakfast treat.
# Components:
→ Dry Ingredients
01 - 1 cup rolled oats
02 - 3/4 cup all-purpose flour
03 - 2 tablespoons brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1 cup milk (dairy or non-dairy)
08 - 2 large eggs
09 - 1/2 cup creamy peanut butter
10 - 1/4 cup pure maple syrup
11 - 2 tablespoons melted unsalted butter, plus additional for cooking
12 - 1 teaspoon vanilla extract
→ Optional Toppings
13 - Sliced bananas
14 - Chopped roasted peanuts
15 - Additional maple syrup
# Method:
01 - In a large mixing bowl, whisk together rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk milk, eggs, peanut butter, maple syrup, melted butter, and vanilla extract until well combined.
03 - Pour wet ingredients into the bowl with dry ingredients and gently stir until just incorporated. Ensure some lumps remain to avoid dense texture.
04 - Allow mixture to rest for 5 minutes so oats soften.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with melted butter.
06 - Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear and edges are set, about 2–3 minutes. Flip and continue cooking 1–2 minutes until golden and cooked through.
07 - Repeat with remaining batter, adding more butter to the skillet as required.
08 - Transfer pancakes to serving plates and garnish with sliced bananas, chopped peanuts, and maple syrup as desired.
