Here is a delicious pancake recipe just before the weekend. All vegan, and innocent. It hardly needs any introduction.
The thing about pancakes is that they are very easy to make and they are super versatile. You can easily swap ingredients with other comparable ones and it will work out. You don’t ever need a pancake mix.
This one uses whole wheat flour (I also made them before using gluten free buckwheat flour here). And it incorporates peanut butter! It is worth mentioning that the peanut butter I used was unsalted and unsweetened. Besides the wonderful peanut butter flavor, it adds a little protein component.
- 1 cup unsweetened almond milk
- 1 cup whole wheat flour or white flour
- 2 tbsp maple syrup
- 1 tbsp peanut butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of sea salt
- Coconut oil for cooking
Mix the dry ingredients in a bowl and set aside.
Whisk the wet ingredients together, making sure peanut butter fully blends in.
Combine the dry and wet ingredients.
Put some coconut oil in a pan over medium/low heat and when the oil is hot enough, put two table spoons of the batter in.
Shape into a circle and cook both sides. Repeat with the rest of the batter.