Raspberry Ripple pancakes
These pancakes are a delightful twist on fluffy American-style pancakes, with a flavour reminiscent of peanut butter and jelly. We serve them with a drizzle of runny peanut butter and maple syrup for an indulgent treat!
Takes 11 minutes
Serves 2
Ingredients
- 120 g self raising flour
- 210 ml oat milk (or any milk of choice)
- 2 tbsp peanut butter (or almond butter)
- 2 tbsp maple syrup
- Small pinch of salt
- ½ tsp vanilla extract
- 250 g raspberries
- Spray oil
To Serve
- Maple syrup
- Peanut butter (or almond butter)
Instructions
- Prepare the Batter:In a bowl, whisk together the flour, oat milk, peanut butter, maple syrup, salt, and vanilla extract until smooth. Alternatively, use a blender for an extra smooth consistency.
- Heat the Pan:Heat a non-stick pan on high heat. Once the pan is hot, reduce to medium heat.
- Cook the Pancakes:Lightly spray the pan with oil. Pour a small amount of the batter into the pan to form a pancake.Gently press 5-6 raspberries into the batter on top.
- Flip and Cook:Cook the pancake until bubbles form on the surface and the edges begin to dry out, about 2-3 minutes.Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.Continue cooking the rest of the batter in batches, stacking the pancakes as you go.
- Serve:Drizzle the pancakes with runny peanut butter and maple syrup for a delicious finish. Enjoy!
