Читать книгу The Nut Butter Cookbook - Heather Thomas - Страница 17

VEGETARIAN

PEANUT BUTTER BREAKFAST PANCAKES

Breakfast pancakes are much easier to make than you think and much healthier than using a commercial pancake mix. You can prepare the batter in advance and let it stand until you’re ready to cook. This recipe makes 8–12 pancakes depending on the size of your ladle.

SERVES 4

PREP 10 MINUTES

STAND 10 MINUTES

COOK ABOUT 15–20 MINUTES

2 large free-range eggs

330ml (11fl oz/generous 1¼ cups) dairy or unsweetened almond milk

1 tbsp maple syrup, plus extra for drizzling

175g (6oz/¾ cup) smooth peanut butter

225g (8oz/generous 2 cups) plain (all-purpose) flour

1 tbsp baking powder

¼ tsp ground cinnamon

a pinch of sea salt

vegetable oil, for spraying

TOPPINGS

sliced banana, fresh berries, dark (semi-sweet) chocolate chips, jam (jelly) or yoghurt, to serve

Beat the eggs, milk, maple syrup and peanut butter in a bowl until well combined and smooth.

Sift the flour, baking powder, cinnamon and salt into a mixing bowl. Make a hollow in the centre and pour in the peanut butter mixture. Beat until you have a smooth batter. Alternatively, use a food mixer to do this. Set aside to stand for at least 10 minutes.

Lightly spray a non-stick frying pan with some oil and set the pan over a medium heat. When it’s hot, add a ladle of the peanut butter batter (two or even three ladles if it’s a large pan) and cook for 1–2 minutes until bubbles appear on the surface and the pancake is set and golden underneath. Flip the pancake over and cook the other side. Wrap loosely in foil or keep warm in a low oven while you cook the remaining pancakes in the same way.

Serve the pancakes warm drizzled with maple syrup with the toppings of your choice.