Peanut Butter & Jelly Pancakes (American Style)
Author:Recipe for fluffy american peanut butter jelly pancakes with coconut taste and vegan option - healthy, delicious, easy and quick to make! ;-)
Ingredients
- 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
Toppings:
- peanut butter
- raspberries puréed with agave syrup
- fresh raspberries
- pomegranate
- granola
Instructions
- 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.
- Enjoy!
Nutrition is calculated automatically and should be used as estimate.
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