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Vegan peanut butter and jelly pancakes Recipe

Name: Vegan peanut butter and jelly pancakes
Total time: 20 min
Yield: 8
Ingredients: 200g blueberries; 1 tbsp maple syrup; 6 tbsp peanut butter; ½ tsp vanilla extract; 150g plain flour; 1 tbsp baking powder; 125-150ml almond, oat or soya milk; 2 tbsp maple syrup; ½ tsp vanilla extract; ½ tbsp of melted and cooled plus another 2 tbsp for frying coconut oil

olivemagazine

Take your fluffy vegan pancakes up a notch with the classic combo of peanut butter and homemade blueberry compote

Ingredients

200g blueberries

1 tbsp maple syrup

6 tbsp peanut butter

½ tsp vanilla extract

150g plain flour

1 tbsp baking powder

125-150ml almond, oat or soya milk

2 tbsp maple syrup

½ tsp vanilla extract

½ tbsp of melted and cooled plus another 2 tbsp for frying coconut oil

Method

To make the blueberry ‘jam’ put the berries and maple syrup in a small pan. Heat gently, stirring until the blueberries start to burst and give up their juice.

Put the peanut butter in a pan and heat gently, whisking in enough water to make it thin enough for drizzling. Stir in the vanilla.

To make the pancakes put the flour and baking powder in a bowl and stir together. Mix together the almond milk, maple syrup, vanilla and coconut oil.

Gradually stir the wet ingredients into the dry until you have a batter. Leave to sit for 3 minutes.

Stir the batter again and pour into a jug.

Heat a non-stick frying pan with a little more coconut oil. Cooking 2 or 3 pancakes at a time, pour in enough batter to make small, 10cm American-style pancakes. Leave to cook until you see bubbles forming on top of the pancakes, then flip and cook for another 2-3 minutes. Keep warm in a low oven while you make the rest.

Serve the pancakes stacked up with peanut butter drizzle, blueberry jam and extra maple syrup if you like.

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