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I’m super excited to share this recipe with you guys! Partly because they’re on the healthy side, so you can enjoy them while keeping up your healthy goals. And partly because peanut butter is one of my favorite flavors, so its basically a combo of my two faves. What’s not to love?
The fun thing about these pancakes is they’re delicious and exciting enough for a fun sunday brunch, but as with many pancake recipes, these are ridiculously easy. We’re talking, mix a few ingredients in a bowl kind of easy. We’re talking whip them up in five minutes.
2 tablespoon Kamree Honey peanut butter
1 tablespoon Kamree Chocolate peanut butter
1 cups Whole wheat flour
1 1/2 tablespoons Honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pink salt
1 cups buttermilk
2 tablespoons hung curd
2 tablespoons unsalted butter, melted and cooled
Few dried mix berries
Drop 2 teaspoons of Kamree Honey Peanut Butter at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 30-60 minutes.
In a large bowl, whisk together flour, baking powder, baking soda and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, hung curd, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy, and just combined. Add dried berries. Let rest 10 minutes.
Heat a large, non-stick frying pan over medium heat. Add oil, then wipe with a paper towel, leaving behind a thin film. Drop 2 tablespoons batter on pan; top with 1 peanut butter disk.
Cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Serve with Kamree Chocolate Peanut butter and dry berries on top.