Breakfast & Brunchdeliciouslyella
Peanut Butter & Raspberry Pancakes
These pancakes are the perfect breakfast for anyone who loves peanut butter and berry jam. The pancakes are thick and fluffy, and taste delicious with the creamy peanut butter and maple syrup mixed through. The raspberry jam is sweet and bursting with fruity flavour and makes the perfect topping.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Make the jam by placing a small pan over medium heat, then and add the frozen raspberries and maple syrup. Cook for 10–⏱️ 15 minutes until the raspberries soften and break down. At this point, use the back of a fork to crush the raspberries. Mix through the chia seeds and cook for a few more minutes before removing from the heat and leaving to one side to thicken up.
frozen raspberries9 ozmaple syrup6 tablespoonschia seeds1 teaspoon
2
Make the pancakes by placing the flour in a large bowl; mix well to remove any lumps. Add the almond milk, peanut butter and maple syrup and mix well to form a thick, smooth batter.
maple syrup6 tablespoons
3
Once ready to cook, spoon some coconut oil into a pan and wait for it to melt. Once melted, spoon 2 tablespoons of the pancake batter into the pan and move the pan around to allow it to spread out like a pancake.
4
Cook for a few minutes until the bottom side has cooked, this should take around 3–⏱️ 5 minutes. Once cooked, flip the pancake over and continue cooking on the other side until the pancake has cooked through.
5
Spoon the pancake onto a plate and repeat with the rest of the batter until you have all of your pancakes.
6
Serve the pancakes piled high with the raspberry jam and another drizzle of peanut butter.
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