The month of March is National Peanut Month! Lucky for us, March also coincides with National Nutrition Month. Texas Peanut Producers is happy to welcome guest blogger, Makenzie, of Ken’s Kitchn to our blog this month to help us celebrate peanuts and all of their health benefits! Stop by every Tuesday this month for nutritional recipes featuring our favorite nut! Read more about Makenzie, registered dietician, nutritionist and food blogger, and find more delicious recipes at kenskitchn.com.
A PB&J sandwich. An American classic. The sandwich your mom packed in your lunch box or the meal that helped you make it through college without starving. It’s impossible to deny the peanut butter and jelly combo of it’s critically acclaimed title. This time I wanted to bring the classic to breakfast. Therefore, I present to you…. PB&J Pancakes!
As I write this post, it occurs to me that some of you may not be able to enjoy this peanut series that the Texas Peanut Producers Board and I have teamed up for. Peanut allergies effect nearly 1 percent of the U.S. population and reactive symptoms vary from person to person. Some reactions can be life threatening and exposure to peanuts should be taken seriously for those with an allergy. While the occurrence of peanut allergies has increased over the years, a large body of research is being conducted to learn more about this trend.
This month a study was released showing that early exposure to peanuts, among infants and children who are at high risk for developing a peanut allergy, tolerated peanuts for 5 years during the study and 12 months after abstinence from peanuts. The study is currently on going to determine if the early exposure to peanuts has a long-term effect toward peanut tolerance.
For those of you who have and continue to enjoy peanuts, you’re in luck because these PB&J pancakes are the only thing your Saturday morning is missing. Or your weeknight. I actually had these for brinner a.k.a breakfast for dinner.
As a last note, I’m sad to say this post wraps up the National Peanut Month and National Nutrition Month series with the Texas Peanut Producers Board. We hope you have learned some great things about peanuts and continue using them in your future culinary ventures.
Makes 8- 6 in” pancakes Prep Time: 10 minutes Cook Time: 25 minutes
- Pancake batter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 cup peanut butter
- 2 cups milk
- 2 large eggs
- Blackberry topping
- 1 cup blackberries
- 2 tbsp light brown sugar
- 1 tbsp flour
- 1/2 cup pure maple syrup
- In a large mixing bowl, combine all flour, baking powder, sugar, salt, and nutmeg.
- In a separate mixing bowl, whisk together peanut butter, milk, and eggs until one smooth mixture is formed.
- Add liquid ingredients to the flour mix. Stir until a smooth pancake batter has formed and all lumps are gone.
- Heat a skillet over medium-high heat. Coat the skillet in cooking spray.
- Add about 1/3 cup of pancake batter to the skillet. Allow the pancake to cook for 2-3 minutes on each side or until desired doneness.
- Continue until all batter is used. Use cooking spray as needed.
- In a medium saucepan, add blackberries and brown sugar.
- Over medium heat, gently stir blackberries and sugar until the sugar dissolves and the blackberries begin to soften.
- Sprinkle flour over berries and stir until flour has dissolved. Allow the mixture to cook for 1-2 minutes.
- Add maple syrup to the saucepan. Stir occasionally until the syrup comes to a simmer, then remove from heat.
- Top pancakes with blackberry topping. Enjoy!