This is a dairy-free, whole grain, fruit-filled version of my all-time favorite pancake recipe: Rosa Parks’ “featherlite” peanut butter pancakes. The civil rights icon scribbled the recipe on the back of an envelope, which was discovered with her personal belongings after she passed away at age 92, and I wouldn’t be surprised if it was one of her favorites, too. The pancakes are unbelievably light and fluffy, with an earthy flavor from the peanut butter. I often make a whole wheat version of these, adding sliced bananas to the batter. My two-year-old twin sons helped me prepare the pancakes one morning, and it was their idea to add fresh blackberries, cinnamon, and a dash of vanilla and almond extracts. Almond milk doesn’t alter the texture or flavor in any way. Feel free to experiment with different plant-based milks and nut butters.
Blackberry, Peanut Butter, and Almond Milk Pancakes
2 cups whole wheat flour
1/4 cup (4 tablespoons) baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 cup granulated sugar
2 1/2 cups almond milk
1/3 cup peanut butter or almond butter
1 teaspoon almond extract, pure vanilla extract, or a combination of both
1 cup fresh blackberries
1 tablespoon oil, for cooking
Note: 4 tablespoons of baking powder may seem excessive, but a large quantity of baking powder makes these “featherlite.”
- In a medium bowl, combine flour, baking powder, salt, cinnamon, and sugar.
- In a large bowl, whisk almond milk, eggs, peanut butter, and extract(s.)
- Add flour mixture to almond milk mixture, and fold in until just incorporated.
- Grease a cast-iron skillet, and heat until oil is around 275 degrees F. Spoon batter to form 4-5 inch round pancakes. Cook each pancake over medium heat for around 2 minutes, until pancake is set yet still airy. Flip, and cook on the other side for 2 1/2 minutes, until golden brown. Serve pancakes warm.