Americans love peanuts and peanut butter. According to the National Peanut Board, there’s at least 1 jar in 90% of all homes in this country. If you’re like many other peanut lovers and want to take the direct e- flavor of peanuts to the next level, try using Byrd Mill Peanut Flour in some of your favorite recipes. With 7 grams of plant-based protein and over 30 essential vitamins and nutrients, it’s no wonder that Peanut Flour has become one of our most popular flours. It’s never been easier to pump up the nutritional value of your homemade foods—simply add ByrdMill Peanut Flour.
1 cup rice flour
1/4 cup Byrd Mill Peanut Flour Light 12%
1/4 cup chopped roast peanuts
2 tablespoons cornstarch
2 tablespoons sugar
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs
1-1/4 cups buttermilk, well shaken
2 tablespoons plus 1 teaspoon peanut oil, divided
In a medium bowl, combine rice flour, Byrd Mill Peanut Flour Light 12%, peanuts, cornstarch, sugar and baking soda; mix well. In a small bowl, beat eggs. Stir in buttermilk and 2 tablespoons of the peanut oil. Add to dry ingredients; stir just until dry ingredients are moistened. Coat a large nonstick skillet or griddle lightly with remaining 1 teaspoon peanut oil. Heat over medium heat until skillet or griddle is hot when a drop of water sizzles. Drop batter by scant measuring 1/4 cupfuls into hot skillet (will probably make 8 pancakes). Cook 2 minutes or until bottoms of pancakes are golden brown. Turn pancakes; continue cooking until browned on bottom, 1 to 2 minutes. Serve pancakes with peanut butter syrup (See below).
Nutrition information per serving:
Calories from Fat:148
Trans fats: 0
Sodium: 707 mg
Peanut Butter Syrup
Serving Size: 4 servings (1 1/2 Tablespoons per serving)
1/4 cup agave nectar
2 tablespoons all natural creamy peanut butter
Combine agave syrup and peanut butter in a small microwave safe bowl or measuring cup. Microwave agave mixture at high power 30 to 45 seconds or until hot. Stir until peanut butter is melted and well blended. Makes about 1/3 cup.
Calories from Fat: 36
Trans fats: 0
Recipe courtesy of the National Peanut Board