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)Author:
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
- 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.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.