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 minutesminutes
Serves 2
Ingredients
120gself raising flour
210ml oat milk(or any milk of choice)
2tbsppeanut butter (or almond butter)
2tbspmaple syrup
Small pinchof salt
½tspvanilla extract
250graspberries
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!
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