Grabbed this idea from food.com (again) and have made it twice in as many days! With a light peanut butter flavor, they have way more staying power than regular pancakes. No complaints with these from any age range!!
PEANUT BUTTER PANCAKES
1/3 C sweet white sorghum flour Mix all dry ingredients together; set aside.
1/3 C superfine brown rice flour
2 T teff flour - place in 1/3 cup measure and fill the rest of the way with
2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp (kosher) salt
1 egg, whisk lightly, then add
1/3 C crunchy peanut butter (I used Skippy Natural) then whisk in
1 T melted butter, then whisk in
1 C buttermilk Heat non-stick skillet on low.
Thoroughly whisk dry ingredients with wet. When skillet passes the "dancing water" test, add small amounts of batter (silver dollar size or so) at a time; I get 6-7 or so in at a time. If you make them larger, it takes forever to "bake" them through. Doughy pancakes are just gross.....
I'm guessing at how many this makes - 15 to 20; we started eating them before they were finished and no one kept count!