Peanut butter and raspberry jam pancakes
DifficultyMediumPreparation15 minCooking5 minDoses for6 peopleNotesLorem ipsum dolor sit amet consectetur adipiscing elit sed do eiusmod tempor
Ingredients
250g peanut butter, smooth or crunchy
5 eggs
4 tbsp natural yoghurt
3 tbsp Raspberry Chia Seed Jam, plus extra for serving
1 tbsp rapeseed oil, for frying
4 bananas, peeled and sliced
Maple syrup, to serve (optional)
Instructions
1
Mix the peanut butter, eggs, yogurt, and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.
2
Place a large frying pan over medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a Scotch pancake. Cook for 2–3 minutes, until lightly colored, then turn over and repeat on the other side.
3
Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
4
Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desired.
