I came up with this recipe one morning when I was feeling experimental. If you love ginger snap cookies with peanut butter you should try these! Try adding bananas and crushed gingersnaps to the pancakes once cooked. Warm maple syrup completes the recipe. Enjoy!
Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
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Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
299.74 calories; 8.22 g protein; 37.96 g carbohydrates; 1.59 g dietary-fiber; 10.81 g sugars; 13.31 g fat; 5.93 g saturated-fat; 51.35 mg cholesterol; 271.39 IU vitamin-a-iu; 4.98 mg niacin-equivalents; 0.09 mg vitamin-b6; 0.04 mg vitamin-c; 72.86 mcg folate; 211.5 mg calcium; 2.25 mg iron; 27.25 mg magnesium; 182.57 mg potassium; 756.38 mg sodium; 0.28 mg thiamin; 119.8 calories-from-fat; 49 percent-of-calories-from-carbs; 39 percent-of-calories-from-fat; 10 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat
The batter mixed up well and although a bit thick they cooked fine. The pancakes were a little heavy but okay. The peanut butter flavor was predominate. These were tough to rate for me. Overall the pancakes looked nice and tasted fine but they weren't a favorite. I encourage people to try them because you may like them.