PB+J Pancakes.
I have a peanut butter obsession. And I am not sorry about it, because my obsession has made this peanut butter and jelly inspired pancake stack possible! Peanut butter pancakes layered on top of raspberry pancakes, topped with more peanut butter and more raspberries. Yep. You’re welcome.
Serves: 1 | Total Cooking Time: 20 minutes
Ingredients
140ml unsweetened plant milk
20g date syrup
1 tsp apple cider vinegar
75g wholemeal spelt flour
25g vanilla plant-based protein powder
1/4 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp smooth and runny peanut butter ( I used ‘Wholeearth’s’ peanut butter drizzlers for this, which works perfectly!)
60g of raspberries
Instructions
Start by making your pancake batter. In a bowl, mix together the date syrup, protein powder, flour, apple cider vinegar, baking powder, and 120ml of the plant milk.
Divide the batter in half, placing one half in a separate bowl.
In one bowl, mix in your peanut butter and the remaining 20ml of plant milk.
In the other bowl, mix in your raspberries, smashing them down as you go with the back of your spoon so that they are well mixed and your batter turns a slight pink colour.
Heat a small non-stick frying pan over a low heat.
Pour in small circles of the batter onto the pan and cook for 2–3 minutes until you see little air bubbles forming in the top of the uncooked side. Once you see this, carefully flip the pancake onto the other side and cook for another 2 minutes.
Repeat this with the rest of the batter and then serve with more peanut butter and raspberries, and anything else your craving!
Store any left overs in an airtight container in the fridge for up to 5 days. Reheat when needed, or enjoy cold!
Enjoy! Lots & lots of love.
P.S Please share with me on social if you made this, it really helps me a lot and I appreciate it more than you ever will know x
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