Gingersnap Peanut Butter Pancakes

Published on June 19, 2020

• 1 ½ cups all-purpose flour

• 1 ¼ cups whole milk

• ¼ cup crushed gingersnap cookies (Optional)

• 3 tablespoons creamy peanut butter

• 3 tablespoons butter, melted

• 3 tablespoons white sugar

• 1 egg

• 1 tablespoon baking powder

• 1 ½ teaspoons ground ginger

• 1 teaspoon salt

• ¾ teaspoon ground cinnamon

1. Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.

2. Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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Nutrition Facts (per serving)

300Calories13g Fat38g Carbs8g Protein

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Nutrition FactsServings Per Recipe6Calories300% Daily Value *Total Fat13g17%Saturated Fat6g30%Cholesterol51mg17%Sodium756mg33%Total Carbohydrate38g14%Dietary Fiber2g6%Total Sugars11gProtein8gCalcium212mg16%Iron2mg12%Potassium183mg4%

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