A delicious protein packed alternative pancake recipe.
25og crunchy peanut butter
6 tbsp peanut butter
300g self raising flour
1 tsp baking powder
1 tbsp golden caster sugar
2 large eggs
fruit , to serve (optional)
1. Heat the peanut butter, butter and 4 tbsp maple syrup in a pan until smooth. Set aside to cool slightly.
2. Mix the flour, baking powder and sugar in a large bowl. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk.
3. Heat a small knob of butter in a frying pan. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.
4. Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit. You may have to reheat the sauce to loosen the mixture slightly.
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