Plant Based Peanut Butter Pancakes

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

Whisk all ingredients together in a large mixing bowl.

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.

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

Serve with fresh strawberries and almond butter.