I can’t even begin to explain how much I love peanut butter – it’s honestly my favourite food ever. So when I found out about peanut flour (which has much less fat than peanut butter but tastes equally as yummy) I was dying to create something delicious with it.
Given that it’s almost pancake day (not that we need an excuse to have pancakes, they’re a bit of a weekend special in our house these days) what could be more perfect than peanut butter pancakes? I’m drooling just thinking about them.
And of course when there’s peanut butter pancakes, there must be jam (or jelly for our friends across the pond) – who doesn’t love a bit of PB&J after all?
These peanut butter and jam pancakes only require seven ingredients, and are so easy to whip up (and you can make the jam and the pancake batter in advance if you’re pushed for time). They’re so delicious, so indulgent and they’re healthy too! Time for a pancake party I think!
- 1 large banana
- 1/4 cup peanut flour
- 1/2 cup almond milk
- 1 tbsp chia seeds
- 1 tbsp coconut oil (for greasing)
For the jam
- 1 cup raspberries
- 2 tbsp chia seeds
- 1/4 cup water
- 2 tbsp maple syrup
To make the jam, add the ingredients into a blender and blend for a minute or so, until it forms a smooth liquid. Pour this mixture into a small saucepan and heat on a medium heat until it starts to boil, then turn down to a low heat and stir for about 10 minutes (until it starts to thicken). Allow the jam to cool and then pop it in a jar and store in the fridge.
For the pancakes, simply add the ingredients to a blender and whizz until a smooth batter forms. Melt the coconut oil in a frying pan on a high heat, then turn it down to a medium heat and pour 1/4 cup of the pancake mixture at a time into the pan (because these take a little longer to cook they are best as smaller pancakes). Fry for 8-10 minutes, flipping near the end to cook both sides nicely.
Pop on a plate, drizzle with jam and dig in!
Love, Mrs H xx