Bettinas_kitchen's gourmet take on the classic peanut butter and jam combo is the perfect, indulgent recipe for those looking to elevate their pancake game this Pancake Day. Check out the full recipe below.
Ingredients for 12 small pancakes
- 140g self-raising flour, gluten free or regular
- 250ml plant milk
- Pinch of salt
- ½ grated apple
- ½ tsp vanilla powder
- 1 tbsp coconut oil, for frying
- 3 tbsp Pip & Nut Smooth Sweet & Salty Peanut Butter
To Serve:
- 3 tbsp berry jam (either shop bought, or homemade by cooking down 3 tbsp fresh or frozen berries & splash of water)
- 1 tsp - 1 tbsp Pip & Nut Smooth Sweet & Salty Peanut Butter
- 125ml whippable plant cream, whipped
- Large handful blueberries and raspberries
Method
- Whisk/beat the flour, vanilla powder, salt and plant milk together until smooth
- Stir in the grated apple.
- Melt the coconut oil in a large frying pan.
- Add tablespoonfuls of the mixture to the pan and fry on one side.
- While the first side cooks add a swirl of peanut butter to the uncooked side of the pancake (see Bettina's video for reference!), then flip until both sides are cooked.
- Meanwhile mix a spoonful of Sweet & Salty peanut butter into your whipped cream.
- Serve your pancakes with your whipped, peanutty cream, berries, jam and a final drizzle of peanut butter. Delicious!
