PB and J pancakes
I don’t know if you can tell, but I’m bloody obsessed with PB and J, and pancakes, so this really is the perfect combo for me.
Top tip is to mix the peanut butter with yogurt - it makes it feel like you’re having a whole bowl of it.
Recipe
THE PANCAKES
1/4 large banana or 1/2 small
2 heaped tbsp plain wholemeal flour
1 egg
Splash of milk
Sprinkle of bicarbonate of soda
1 tsp honey (optional-would do if only used 1/4 banana)
THE PB YOGURT
300g yogurt
1 tbsp sweetener of choice/ 8 flavdrops
1 tsp deep roast smooth peanut butter
RASPBERRY CHIA SEED JAM, makes enough for 2-3 servings;
1/2 cup frozen raspberries
1-2 tbsp sugar or syrup (add more to taste)
1 tbsp chia seeds
Make your raspberry jam (unless you’re using store bought), by adding all the ingredients to a small, microwave safe bowl.
Microwave for 3 minutes at 1000W, in 1 minute intervals. When done, remove from the microwave and set aside to thicken whilst you make your pancakes.
Mix your peanut butter yogurt together in a small bowl, and adjust to taste - you may need to add more syrup
Add all your pancake ingredients to a blender and blitz up until smooth.
Make your pancakes as you would normally - I like mine pretty small (about the size of my palm) so I can stack em
When all the pancakes are cooked, start layering them- top the first pancake with a thin layer of peanut butter yogurt, then add another pancake, and top that with a layer of jam. Repeat until you’ve used them all
When you’ve used your last pancake, don’t top it with anything, just pour over your peanut butter yog, then top with a bit of jam and some peanut butter.
Notes + Variations:
You can make these in bigger batches, and freeze/ refrigerate them for quick meals and snacks in the week.
Also, sub the raspberries for strawberries/ blueberries if you aren’t keen on raspberries.
