Peanut Butter & Raspberry Pancakes
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 9 oz frozen raspberries
- 6 tablespoons maple syrup
- 1 teaspoon chia seeds
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Preparation
Step 1
Make the jam by placing a small pan over medium heat, then and add the frozen raspberries and maple syrup. Cook for 10–15 minutes until the raspberries soften and break down. At this point, use the back of a fork to crush the raspberries. Mix through the chia seeds and cook for a few more minutes before removing from the heat and leaving to one side to thicken up.
Step 2
Make the pancakes by placing the flour in a large bowl; mix well to remove any lumps. Add the almond milk, peanut butter and maple syrup and mix well to form a thick, smooth batter.
Step 3
Once ready to cook, spoon some coconut oil into a pan and wait for it to melt. Once melted, spoon 2 tablespoons of the pancake batter into the pan and move the pan around to allow it to spread out like a pancake.
Step 4
Cook for a few minutes until the bottom side has cooked, this should take around 3–5 minutes. Once cooked, flip the pancake over and continue cooking on the other side until the pancake has cooked through.
Step 5
Spoon the pancake onto a plate and repeat with the rest of the batter until you have all of your pancakes.
Step 6
Serve the pancakes piled high with the raspberry jam and another drizzle of peanut butter.
Step 7
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