Vegan Peanut Butter & Jam Pancake Recipe
If you love the sweet and salty combination of peanut butter and jam then these vegan peanut butter pancakes will ensure you start your day with a smile!
Served with jammy raspberries and a creamy, crunchy creamy cheese and peanut butter sauce, these vegan pancakes are perfect for brunch.
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Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Rating:
Total Time: 15 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 1 1 medium ripe bananas
- 140 140 g self-raising flour
- 150 150 ml dairy-free milk
- 50 50 ml Nush Natural Almond Yoghurt
- 0.5 0.5 tsp vanilla extract
- 75 75 g Nush cream cheese
- 40 40 g smooth peanut butter
- 27.5 27.5 ml maple syrup
- 150 150 g fresh or frozen raspberries
- Crushed peanuts to garnish
- Oil of choice for cooking pancakes
Method
- Begin by mashing the bananas in a bowl. Add the flour, milk, yoghurt and vanilla extract and combine.
- Heat a large non-stick pan on a medium heat and add a teaspoon of oil of choice.
- Once the oil is hot add 2 tablespoons of pancake batter to make 1 pancake. Drop from a height as this will help to create a round pancake.
- Cook for a couple of minutes before carefully flipping over.
- Repeat with the remaining batter. Add as many pancakes as your pan will fit at once. Place the cooked pancakes under a warm grill to keep them warm whilst you cook the rest.
- Meanwhile heat the raspberries in a pan on the hob and allow them to stew.
- Also combine the cream cheese, peanut butter and maple syrup to a bowl.
- Once the pancakes are cooked serve on plates. Spread the peanut butter cream cheese mix on and add the stewed berries on top. Sprinkle over some crushed peanuts and enjoy.
Have you tried savoury vegan pancakes before?
Give them a try with this creative recipe for Fried ‘Egg’, Crispy ‘Bacon’ and Spinach Vegan Pancakes!
