Heat a nonstick griddle to 300 degrees F (or a nonstick pan over medium heat).
Combine the milk and peanut butter in a bowl. Microwave for approximately 30 seconds, until the peanut butter is softened enough to whisk.
Whisk the milk and peanut butter until there are no globs of peanut butter left. Add the honey and flax and whisk until well combined
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the peanut butter mixture to the flour and mix with a spoon until just combined.
Using a ¼ c scoop, ladle the batter onto the griddle to form pancakes. When bubbles form on the top and pop, flip and cook an additional 2 - 3 minutes, until golden. Makes 12 pancakes.
Serve hot with your favorite toppings. Left overs can be refrigerated or frozen, using a toaster to reheat.
Notes
I used natural peanut butter. The only ingredients in my peanut butter were peanuts, so you'll need to make the following adjustments if yours include sugar or salt: sugar -- reduce honey/agave/maple by half, salt -- omit all salt. Vegans have varying opinions on honey, so if you're making these for a vegan friend, opt for agave or maple as the sweetener.