Plant Based Peanut Butter Pancakes

Rating
Cook Time15 minsTotal Time15 mins
 1 ½ cups buckwheat flour
 3 tbsp coconut sugar
 2 tsp baking powder
 2 cups soy or almond milk
 1 tbsp Mayver’s Smooth Peanut Butter
 1 tsp extra-virgin olive oil
 1 tsp vanilla extract
 Coconut oil for frying
 Fresh berries & almond butter, to serve
1

Whisk all ingredients together in a large mixing bowl.

2

Heat a frying pan on medium heat, add a drop of coconut oil to coat, then add ¼ cup batter and swirl around the pan.

3

Cook about 90 seconds on one side before flipping and cooking a further 30 seconds on the other.

4

Serve with fresh strawberries and almond butter.

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Ingredients

 1 ½ cups buckwheat flour
 3 tbsp coconut sugar
 2 tsp baking powder
 2 cups soy or almond milk
 1 tbsp Mayver’s Smooth Peanut Butter
 1 tsp extra-virgin olive oil
 1 tsp vanilla extract
 Coconut oil for frying
 Fresh berries & almond butter, to serve

Directions

1

Whisk all ingredients together in a large mixing bowl.

2

Heat a frying pan on medium heat, add a drop of coconut oil to coat, then add ¼ cup batter and swirl around the pan.

3

Cook about 90 seconds on one side before flipping and cooking a further 30 seconds on the other.

4

Serve with fresh strawberries and almond butter.

Plant Based Peanut Butter Pancakes
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