Sunday, 17 March 2013

Peanut butter and jelly pancakes (vegan, gluten-free and delicious)

This recipe accidentally became vegan as well as being gluten-free. I actually try not to have too much dairy so limiting eggs and butter when you can is no bad thing.

I used Bob's Red Mill pancake mix, a smooth peanut butter (with no sugar added) and made a heavenly strawberry and honey jelly compote in seconds. All in all, a much heathier version of the American classic. Totally moreish, I hadn't intended to eat the whole batch, ahem


To make 4 medium sized pancakes, feeds 2 (although I proved can feed a ravenous 1)

* About 1 1/2 cups of Bob's Red Mill Pancake mix
* Water, almond milk (optional)
* 1 tbsp olive oil
* 1 cup strawberries (frozen or fresh)
* 2 tbsp honey 
* 1 tbsp peanut butter (make sure you get a PB which has no added sugar)


1. Mix your pancake mix with about a half cup of water, a splash of almond milk (optional), and your oil. Whisk until smooth. It will be slightly looser than normal. 

2. In a small pan, combine your strawberries, honey and a splash of water on a low heat until it's the consistency of a compote.

3. Cook your pancakes in a little oil or coconut oil, flip when they start to bubble. Because they don't have egg as a binder, be really careful when flipping them. The consistency of the mix will be looser and less sticky, so be careful they don't break. 

4. Stack them high, with a scrapping of peanut butter on each and pour over your jelly. 

Thank you, America. 

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