Dark Chocolate Peanut Butter Pancakes
8 pancakes
10 minutes
20 minutes
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Ingredients
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60g Pip & Nut Smooth Peanut Butter
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4 Pip & Nut Peanut Butter Cups - roughly chopped
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100g oat flour
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50g ground almonds
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20g cocoa powder
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2 tsp baking powder
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1/2 tsp sea salt
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180ml milk of choice
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2 tbsp maple syrup
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1 tbsp apple cider vinegar
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2 tbsp coconut oil to fry
Method
Preheat the oven to 150C.
Mix together the oat flour, ground almonds, cocoa powder, baking powder and salt in a large bowl.
In a separate bowl slowly whisk the milk into the peanut butter until combined. Add maple syrup and cider vinegar.
Pour the wet mixture into the dry mix until you have a thick batter. Fold through the chopped peanut butter cups.
Heat coconut oil in a large frying pan over medium heat. Scoop a small ladleful of batter per pancake. Fry for 2-3 minutes then flip. Cook for a further 2-3 minutes.
Keep warm in the oven while you cook the remaining batter.
Stack and top with ice cream, coconut yoghurt, chopped nuts, banana, maple syrup or extra peanut butter cups.
