Peanut Butter and Flaxseed Pancakes

These pancakes are really simple to make, and takes just 15 minutes! You can make them your own with whichever toppings you fancy, whether it be coconut yogurt and berries, maple syrup or peanut butter and fruity jam.

The ingredients are whole foods that are a little more nutritious than traditional non-plant based pancakes. Flaxseeds are a great source of protein, fibre and omega-3s. You can substitute the nut butter for a seed butter too if you're nut free, or use gluten free oats for GF pancakes.

INGREDIENTS

1 flax egg (1 tbsp flaxseed + 2.5 tbsp water mixed and set aside for a few minutes to set!)

15g melted dairy free butter

120ml unsweetened almond milk 

1 tbsp agave or maple syrup

1 tsp baking powder

1/2 tsp baking soda

15g natural peanut butter (smooth or crunchy)

1 pinch salt

1/2 tsp vanilla extract

45g oat flour (to make blend oats to a fine flour)

40g whole-wheat pastry flour 


METHOD

1. Preheat a large pan with a tbsp of oil over a medium heat (you want the surface to be hot but the oil should not be smoking when added). 

2. In a large mixing bowl, add the butter, agave/maple syrup, peanut butter, baking soda, baking powder, salt and vanilla and whisk to combine. Add the almond milk and whisk again until well combined. 

3. Add two flours (oat and whole wheat pastry) and stir until just combined - without over mixing, and leave to rest for 5 minutes. 

4. Lightly grease your pan with butter or oil, and pour a small ladle (about 1/4 cup) of batter onto the pan. The batter should make 6 pancakes depending on the size you make them. 

5. Flip the pancakes whenever bubbles appear and the edges turn slightly dry, being careful not to burn them! Cook for 1-2 minutes each side.

6. Serve pancakes with your toppings of choice, and enjoy!

We recommend that one serving = 3 pancakes. 

Vegan, soy free

 

 

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