For the pancakes
- 55g plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 2-3 tsp pure Canadian maple syrup (preferably amber for its rich taste)
- 100g thick coconut yoghurt
- 1 tbsp plant-based milk
- 5 tsp peanut butter
For the toppings
- Peanut butter
- Frozen berries
- Pure Canadian maple syrup (preferably amber for its rich taste)
For the peanut butter pancakes
- Freeze 1 tsp circles of peanut butter.
- Beat the egg with the maple syrup and milk, before mixing in the yoghurt.
- In a separate bowl, combine the flour, baking powder, and baking soda.
- Add the dry ingredients to the wet to form a thick batter.
- Heat a pan and add some cooking spray.
- Add 1 tbsp of batter to the pan and place a frozen peanut butter disc on top. Cover with more batter.
- Once bubbles start to appear, flip and cook on the other side until golden.
- Repeat steps 6 and 7 for all of the pancakes.
- Stack your peanut butter pancakes and top with maple syrup, frozen berries, yoghurt and smooth peanut butter.
Got a craving for something sweet? Ella from Dumplings for Days has created this dreamy recipe for peanut butter pancakes with maple jam. Switch out the toppings for any fruit and nuts you might have in the cupboards.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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