I think it’s safe to say I am on a breakfast kick. I’m going to blame it on the fact that I am officially back to school, which means that my fancy summer breakfasts are a thing of the past. Back to routine. Back to smoothies and juices. Back to quick and easy.
No, these will not be a school day breakfast for me, but that doesn’t mean they are difficult to throw together. Maybe for someone a bit more ambitious than I am, this could be their new go-to breakfast. Yes? No?
But, whether these pancakes make a regular appearance at your breakfast table or not doesn’t really matter. What does matter is that they will keep you full and satisfied well into lunch because they are chock full of peanut buttery protein goodness!
If I’m being totally honest with you, though, (which I am 🙂 ) these pancakes are a cinch to whip up. A cinch I tell you!
Dry ingredients – check. Wet ingredients – check. Hot skillet. Butter. Syrup. Strawberries – totally optional (sort of). That’s it. Done and done.
The only tip I have is to make sure you really mix the peanut butter in well. Peanut butter is a thick, sticky lady, ya know what I’m sayin?
If you are a peanut butter lover – much like myself – and a breakfast lover – very much like myself – you have got to make these like … yesterday.
The peanut butter flavor really shines and the sweetness from a little drizzle of maple syrup is … money!!!
And the best part of all this? Don’t like peanut butter? Make them with almond butter! Want to avoid maple syrup all together? Top it with more peanut or almond butter! Ha! That sounds freaking amazing! When I was younger and made myself a frozen waffle for breakfast (we’ve all been there), I LOVED topping them with peanut butter … because let’s be honest, pretty much everything is better with peanut butter.
Do you have the same or very similar breakfast every morning or do you like to change it up?