Whole Wheat Pancakes with Peanut Butter Sauce

1 cup fat-free milk

2 large egg whites

2 tablespoons dark brown sugar

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 cup whole wheat flour

1 tablespoon baking powder

1/4 teaspoon table salt

1/2 cup creamy peanut butter

Sliced grapes, syrup

Preparation



Stir together milk, egg whites, brown sugar, olive oil, and vinegar in a medium bowl. Stir in whole wheat flour, baking powder, and salt until just combined. Pour about 2 Tbsp. batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately with sliced grapes and syrup.



Southern Living