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A fluffy stack of vegan, gluten free and refined sugar free pancakes that are packed with peanut butter and served with a homemade mixed berry chia seed jam
Ingredients
Pancakes
- 100 g oat flour
- 1 banana ripe
- 210 ml coconut milk
- 1 tbsp apple cider vinegar
- 2 tbsp peanut butter
- 1 tsp maca powder
- 1 tsp baking powder
- Coconut oil for frying
Mixed Berry Chia Jam
- 200 g mixed berries
- 1 tbsp chia seeds
To Serve
- Coconut yoghurt
- Peanut butter
Instructions
- Warm the berries in a small saucepan for about 4 minutes until they release their juices. Using a handheld blender, puree the berries until smooth and stir in the chia seeds. Leave to one side.
- Add all the pancake ingredients, except the coconut oil, to a large mixing bowl and use a handheld blender to blend until smooth, scraping down the sides as necessary. Add a splash more milk if the batter seems too dry, but it will be quite thick.
- Heat 1 tsp coconut oil in a large non stick frying pan and once hot, use a heaped tbsp of batter at a time to form a pancake. Cook each pancake for a few minutes until bubbles start to form on top and the edges turn golden. Flip and cook for a couple of minutes on the other side. Repeat until all the batter has been used.
- Serve the pancakes in stacks topped with some coconut yoghurt, mixed berry chia jam and peanut butter. Enjoy warm.
This recipe was republished with permission from Nourishing Amy. Find the original recipe here.
