Peanut Butter & Berry Pancakes by @deliciouslyella

30 min

4 servings

🌾

350 g

Self-raising flour

🥛

400 ml

Almond milk

🥜

30 ml

Peanut butter

🍁

30 ml

Maple syrup

🥥

30 ml

Coconut oil

🫐

Berry chia jam

  1. Place
    • self-raising flour

    Place the 350 g self-raising flour in a large bowl and whisk to remove lumps.

  2. Add
    • almond milk
    • peanut butter
    • self-raising flour

    Add the 400 ml almond milk and 2 tbsp peanut butter to the flour.

  3. Add
    • maple syrup

    Add 2 tbsp maple syrup and whisk until the batter is thick and smooth.

  4. Heat
    • coconut oil

    Heat a frying pan over medium heat and melt a small portion of the coconut oil in it.

  5. Spoon

    Spoon 2 tbsp pancake batter into the pan and tilt the pan to spread it.

  6. Cook

    Cook the pancake for 3-5 minutes until its underside is set and golden.

  7. Flip

    Flip the pancake with a spatula and cook the second side until cooked through.

  8. Transfer
    • coconut oil

    Transfer the cooked pancake to a plate and repeat with the remaining batter.

  9. Pile
    • berry chia jam
    • peanut butter

    Pile the pancakes on plates and top with berry chia jam and a drizzle of peanut butter.

Peanut Butter & Berry Pancakes by @deliciouslyella

30 min

4 servings

🌾

350 g

Self-raising flour

🥛

400 ml

Almond milk

🥜

30 ml

Peanut butter

🍁

30 ml

Maple syrup

🥥

30 ml

Coconut oil

🫐

Berry chia jam

Preparation Steps

  1. Step 1/9

    Place the 350 g self-raising flour in a large bowl and whisk to remove lumps.

    🌾self-raising flour
    🥣large bowl
    🥄whisk

  2. Step 2/9

    Add the 400 ml almond milk and 2 tbsp peanut butter to the flour.

    🥛almond milk
    🥜peanut butter
    🌾self-raising flour
    🥣large bowl
    🥄measuring spoons

  3. Step 3/9

    Add 2 tbsp maple syrup and whisk until the batter is thick and smooth.

    🍁maple syrup
    🥣large bowl
    🥄whisk
    🥄measuring spoons

  4. Step 4/9

    Heat a frying pan over medium heat and melt a small portion of the coconut oil in it.

    🥥coconut oil
    🥄measuring spoons

  5. Step 5/9

    Spoon 2 tbsp pancake batter into the pan and tilt the pan to spread it.

    🥄measuring spoons

  6. Step 6/9

    Cook the pancake for 3-5 minutes until its underside is set and golden.

  7. Step 7/9

    Flip the pancake with a spatula and cook the second side until cooked through.

    🥄spatula

  8. Step 8/9

    Transfer the cooked pancake to a plate and repeat with the remaining batter.

    🥥coconut oil
    🥄spatula
    🍽️plate

  9. Step 9/9

    Pile the pancakes on plates and top with berry chia jam and a drizzle of peanut butter.

    🫐berry chia jam
    🥜peanut butter
    🍽️plate

Composition

Ingredients

Types

Grains, Plant-based milk, Nut butter, Sweeteners, Oils, Fruit preserves

Ingredients

Self-raising flour, Almond milk, Peanut butter, Maple syrup, Coconut oil, Berry chia jam

Notes

Peanut butter (whisked into the batter, extra drizzle for topping, amount not given), Coconut oil (for cooking), Berry chia jam (for topping, amount not given, recipe shared separately)

Allergens

Gluten, Tree nuts, Peanuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Lactose-free

Calories

460 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 68g, Fat: 16g, Fiber: 5g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.2mg, Potassium: 260mg

Vitamins

Vitamin E: 2.4mg, Folate: 90µg, Thiamin: 0.3mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

large bowl, whisk, measuring spoons, spatula, plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast, Dessert

Occasions

Breakfast, Weekend brunch, Saturday morning

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender

Flavors

Nutty, Sweet, Tart, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store cooled pancakes in an airtight container), freezer : 2 months (Separate pancakes with parchment paper,Store in an airtight freezer-safe container)