# Components:
→ Dry Ingredients
01 - 1 cup rolled oats
02 - 3/4 cup all-purpose flour
03 - 2 tablespoons brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1 cup milk (dairy or non-dairy)
08 - 2 large eggs
09 - 1/2 cup creamy peanut butter
10 - 1/4 cup pure maple syrup
11 - 2 tablespoons melted unsalted butter, plus more for cooking
12 - 1 teaspoon vanilla extract
→ Optional Toppings
13 - Sliced bananas
14 - Chopped roasted peanuts
15 - Additional maple syrup
# Method:
01 - In a large mixing bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt using a whisk until evenly blended.
02 - In a separate bowl, whisk together milk, eggs, creamy peanut butter, pure maple syrup, melted unsalted butter, and vanilla extract until the mixture is smooth and cohesive.
03 - Gently fold the wet mixture into the dry ingredients, mixing just until incorporated. Avoid overmixing; a few lumps may remain in the batter.
04 - Allow the batter to rest for 5 minutes so the oats can absorb moisture and soften.
05 - Preheat a nonstick skillet or griddle over medium heat, brushing the surface lightly with unsalted butter.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through.
07 - Continue with the remainder of the batter, adding more butter to the pan as necessary. Serve pancakes warm, garnished with sliced bananas, chopped roasted peanuts, and a drizzle of maple syrup as desired.
