I always think about how easy it is to whip up extra pancakes or waffles and freeze them. So today I decided to whip up a bunch of mini pancakes for the boys and added an extra twist for them with the peanut butter.
These pancakes are super easy to throw together and then to freeze for breakfasts throughout the week!
Peanut Butter Pancakes
Makes 24-36 mini pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup + 1 tablespoon milk
2 tablespoons applesauce
3 heaping tablespoons smooth peanut butter
Combine flour, sugar, baking powder and salt. Combine the egg, milk, applesauce and peanut butter in separate bowl. Mix well. Add egg mixture all at once to flour mixture. Add additional milk if batter is too thick. For mini pancakes, use a tablespoon to scoop batter directly onto greased griddle or skillet. Cook over medium heat for about 2 minutes on each side.
Let cool and spread a single layer of pancakes onto a cookie sheet. Put into freezer until pancakes are froze. Then transfer to a freezer safe bag. Label and place in freezer, store for up to 3 months.
Reheat in microwave for 15 seconds on each side or warm in a toaster oven. Serve with syrup or jelly.
My kids love to dip them into syrup. These pancakes also make great PB&J Sandwiches or dippers for school lunches!
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