Monday 9 August 2021

Peanut butter and Raspberry Pancakes

 Start the day with a big stack of these pancakes fill and topped with peanut butter and a delicious raspberry yoghurt!

I've had this recipe on my radar for a while but there was never a good time to make pancakes, a mistake I have learnt quickly - there is ALWAYS time for pancakes! I love peanut butter and I love the sweetness of berries with it so if you're like me, you'll love this big stack and you might mot even share it, I wouldn't judge. I've used Nush Raspberry Yoghurt here for a beautiful creamy addition to the fluffy pancakes and what I love about their yoghurts, is that not only are they suitable for vegans, dairy free and lactose free foodies, they're made from almonds so give this pancake recipe that extra nuttiness! If you can't get your hands on the raspberry flavour, they also do a strawberry and blueberry pot which also compliment this stack. 

If you love peanut butter and pancakes....

Check out my other pancake recipes for more inspiration!


Prep: 5 mintes
Cook: 5-10 minutes
Serves: 2 - makes 6 pancakes

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


200g ripe bananas
100g Oat flour or plain flour
145ml Soya milk
1 tbsp Apple cider vinegar
2tbsp Maple syrup 
1 1/2 tsp Baking powder
2tbsp Peanut butter
Pinch of salt
100g Raspberries
Extra peanut butter 


In a jug, combine the soya milk and apple cider vinegar and leave to sit for 5 minutes. It will curdle but this is okay, as it is a 'buttermilk'. 
In a large bowl, add the oat flour, baking powder and salt and mix. 
Make a well in the centre, and add the maple syrup, peanut butter and 'buttermilk'. Mix well together to form a batter. 
Heat a large frying pan on a low to medium heat, and add a little oil or vegan butter. When hot enough, add 2 tablespoons of the batter to make 1 pancake. Repeat with more tbsp - I could fit 3 pancakes at a time in my pan. 
When the pancakes start to bubble after a few minutes, use a spatula to flip the pancakes over to cook on the other side. Cook for another 2-3 minutes, eventually the pancakes will be able to slide around the pan. 
Repeat with the remaining batter until used up. 
To serve, layer the pancakes with the Nush raspberry yoghurt, peanut butter and then top with the raspberries. Enjoy!



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