1 cup whole wheat pastry flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup creamy peanut butter, divided
1/2 cup nonfat Greek yogurt
1 1/4 cup milk or almond milk, divided
1 teaspoon vanilla
3 tablespoons maple syrup
1 teaspoon coconut oil
Bananas, grapes, strawberries or lightly-sweetened cranberries
Heat the oven to 200 degrees F., to keep the finished pancakes warm while you finish cooking the rest.
In a large bowl, combine the flour, protein powder or milk powder, sugar, baking powder, baking soda and salt, and whisk to mix well. In a medium bowl, combine the egg, a quarter cup peanut butter, and yogurt and stir to a smooth paste. Whisk in a cup of the milk gradually, then the vanilla, until smooth. Stir the egg mixture into the flour mixture, just until combined.
Preheat a griddle or a large non-stick or cast iron skillet over medium heat. When hot, brush lightly with oil. Use a quarter-cup measuring cup to scoop portions of batter, leaving space between the rounds of batter. As the pancakes start to form bubbles on top, reduce the heat to medium-low. Cook for about 2 minutes on the first side, until the edges look cooked and the top is bubbled. Carefully flip each cake and cook for about 2 minutes longer. Transfer to a large, heavy platter and place in the oven as you finish the remaining pancakes.
Before serving, combine the remaining peanut butter, coconut oil, remaining quarter-cup of milk and maple syrup and stir over low heat just until warmed and pourable. Stack three pancakes, top with the peanut butter sauce and add sliced or whole fruit.
Serving suggestion: How about breakfast for dinner? Serve up these pancakes as a special evening meal that kids will love. For a flavor and color contrast, heat thawed or fresh whole cranberries in a small skillet with a little water and some sugar, and top the stack with the peanut butter sauce, sliced bananas and slightly sweetened cranberries.