Buckwheat Peanut Butter Pancakes

Buckwheat peanut butter pancakes topped with organic strawberries and real maple syrup

Buckwheat peanut butter pancakes topped with organic strawberries and real maple syrup

Two winters ago, my husband and I started making our own maple syrup from five trees in our front yard. We keep and freeze some and like to share and give the rest away. As a result, people have asked us for maple syrup recipes. This is the first in what I hope will be a series of recipes involving maple syrup.

Ingredients
1-1/2 cups buckwheat pancake and waffle mix (Bob’s Red Mill is my absolute favorite)

1 egg (lately we’ve been getting farm fresh eggs from Point Farm)

1 Tbsp California Ranch extra-virgin olive oil

3/4 cup cold milk (I used SO Delicious coconut milk, a tasty dairy-free option)

2 Tbsp peanut butter (I love Jif Natural Creamy Peanut Butter Spread)

1 cup (or more to taste) organic strawberries (I try and eat organic strawberries as much as I can, since they’re part of the Dirty Dozen)

Maple syrup (the real stuff) to taste, a generous pour

Directions
Blend mix, egg, oil, milk and peanut butter until just blended. You may need to adjust the batter with more mix or milk if it becomes too thin or thick. Preheat cast iron skillet or griddle with olive or coconut oil. To make pancakes, I scoop batter out of the bowl with a 1/4 cup and pour into the skillet. Cook on medium heat until until you see bubbles in the center and the edges begin to brown. Flip pancake, cook for less than a minute. Stack pancakes on a plate and top with strawberries and maple syrup. Yields about 12 pancakes.

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