Hey my dears,
Today is my birthday and I thought it might be a good idea to celebrate this day with you by sharing a new pancake recipe. Yay!
For me, having pancakes for breakfast on Sundays is always a must-have and I love to variate my recipes, so they taste always a bit different and it never gets boring.
This time I added a bit of coconut flour and coconut yogurt, because I love the consistency and coconut taste. But you can also use other nut flour, like for example almond or hazelnut flour, or just more all-purpose flour, if you’re allergic to nuts or if you don’t have these types of flour at home. Maybe you’ll need a bit less liquid then because nut flours absorb more liquid than all-purpose flour usually does.
Instead of coconut yogurt, you can also use normal full-fat or greek yogurt but the recipe also works with just (plant-based) milk or cream.
If you’re vegan, you can use an egg substitute. To replace 1 egg I recommend to use 75gr mashed banana/ applesauce or 1 chia-/ flaxseed egg (1 tbsp ground chia-/ flaxseeds + 3 tbsp water) or starch (2 tbsp starch + 3 tbsp water) or soy flour (1 tbsp soy flour + 1-2 tbsp sparkling water). Anyways, all options work well.
I usually prefer adding a mashed banana because it provides a naturally sweet taste and furthermore I think the consistency is juicier then. However, it‘s not necessary to add a banana if you use one or two of the other egg substitute options. But please make sure that you have to replace 2 eggs totally for this recipe when you drop the banana. Otherwise, it could happen that the dough doesn’t stick together so well and then you‘ll probably get scrambled pancakes… But I think even that wouldn’t be worse because scrambled pancakes are very delicious as well.
So, here we go with the recipe:
Peanut Butter & Jelly Pancakes (American Style)
- 80 g spelt flour
- 25 g coconut flour
- 1 heaped tsp baking powder
- a mashed banana
- 1 egg or egg replacement - see text
- 125 g yogurt of choice
- 60 ml plantbased milk
- 30 ml sparkling water
- 2 tsp peanut butter or other butter, melted
- maple syrup or other to taste
- a bit of cinnamon & vanilla (as option)
- coconut oil for frying
- peanut butter
- raspberries puréed with agave syrup
- fresh raspberries
- First whisk the egg (or egg substitute) with the mashed banana, yogurt, milk, melted peanut butter and syrup to taste.
- Then stir in the sparkling water gently, so that the carbon dioxide is still contained.
- In a bowl combine flour, (cinnamon, vanilla) and baking powder and then add to the yogurt mixture. (You‘ll get the best results when you sieve the flour).
- Blend everything short and quickly, so that you don’t overwhisk. The dough should have a creamy, thick and smooth consistency. If it’s too thick, add a little more liquid.
- Let the dough rest for about 10 minutes.
- Heat up coconut oil in a large pan on a medium heat.
- Now place about 2 tbsp of dough per pancake in the pan and form round pancakes by a circular motion.
- As soon as bubbles form on the surface (after about 2-3 minutes), flip the pancakes and bake for another 2-3 minutes until done.
- Serve the warm pancakes with peanut butter, raspberry purée, fresh raspberries, pomegranate and other toppings as desired.
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