Hello, hello! Today I am sharing easy to make and quick to cook pancakes. These are oats and peanut butter pancakes which the whole of my family loves. You can never have enough pancakes in my world and I always experiment with flavours and textures.
As you might have noticed I am a self-confessed nut butter addict, so loads of my recipes will feature some kind of nutter butter. Today it is peanut butter. You could substitute this with almond or cashew nut butter, however, peanut butter has just a little bit more of a distinctive flavour and is the perfect partner for oats.
You could even take your breakfast one step further and pair your pancakes with a peanut butter smoothie!
I can't stress enough how important breakfast is and what a lot of good it does for you. It’s hard to argue with me about this, it’s hard to complain with a mouth full of these pink bad boys or buckwheat pancakes with a gorgeous chocolate sauce, and I haven't even mentioned the health benefits. Take these pancakes for instance, with porridge oats boasting fibre which is known for lower cholesterol. Peanut butter is perfect for getting your healthy fats in and almond milk adds necessary protein. Last but not least is cinnamon with its anti-flammatory properties and ability to lower blood sugar levels. These pancakes are hearty, wholesome and will certainly set you off for the day. Don't forget to go crazy with the toppings. As you can see from the photos, each family member likes something different.
- 1 cup oats
- 1 cup unsweetened almond milk or any of your favourite milk
- 1 tbsp peanut butter (I used Meridian Peanut Butter)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking powder
- drizzle of brown rice syrup or any of your favourite sweetener
- coconut oil for frying
- Place oats in a food processor or blender, and pulse until you get a flour-like texture.
- Next stir in the baking powder and cinnamon. In a separate bowl, combine milk, peanut butter, brown rice syrup and vanilla extract.
- Then combine the wet and dry mixture and mix well to make the pancake batter. It should be slightly runny not too thick. If the consistency seems too thick, add a splash of milk.
- Grease a non-stick pan with a little bit of coconut oil.
- For each pancake you will need about ¼ cup of batter, fry on a medium heat for about 2 minutes, until bubbles begin to form, then flip over and cook for another 1 – 2 minutes until golden brown. Decorate with fruit, yogurt and nuts.