Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: dry-roast the chopped peanuts in a griddle over medium heat until lightly toasted. set aside to cool. combine flour, sugar, baking powder, vanilla powder, salt, and cinnamon in a small bowl. add milk, oil, and half of roasted peanuts; beat with a fork until smooth. pour batter onto a hot, oiled griddle (in ~1/4-cup increments). flip quickly when bubbles break the surface, and the edges are a bit stiffened. cook one minute longer, then transfer to a serving plate. repeat with remaining batter. as you stack the pancakes, smoothing a thin layer of peanut butter over each cake. when finished, spoon the remaining chopped peanuts over the pancake stack, and douse with honey syrup. serve warm with a glass of soy milk. enjoy!

Target recipe: mix together the oatmeal, soured cream and syrup, cover and refrigerate overnight. mix in the egg, flour, salt and bicarbonate of soda. stir in the milk to give a thick batter consistency. heat a lightly greased griddle or frying pan until hot, then drop large spoonfuls of the mixture onto the griddle. cook until bubbles begin to show on the surface, turn and cook for a further 2 minutes. cook remaining mixture in batches. serve buttered, with jam if desired. can be served warm or cold. store at room temperature in airtight container.