PB&J is a classic combo, now what if I told you you could have it as a pancake instead of a sandwich? Oh yes you heard me right! This skillet pancake is quick and easy to make but oh so delicious. Perfect for mornings when you need a bit of an extra pick me up.
Ingredients: 30g whole wheat flour
30g all purpose flour
15g vanilla/peanut protein powder
30g mashed banana
130g plant milk
1tsp apple cider vinegar
1/2tsp baking powder
1/4tsp baking soda
pinch of salt
Filling
1tsp peanut butter
1tsp raspberry jam
Method:
Preheat your oven to 200 degrees C. Mix your flours, baking powder, baking soda, protein powder and salt in a bowl until well combined. Mix plant milk, mashed banana and apple cider vinegar i a separate bowl and leave to set for a minute or so to let the plant milk curdle. Pour the wet mix into the dry and fold to combine until there is no dry patches of flour left in the bowl. Grease a mini skillet pan with butter and pour half of the mixture in. Add a spoonful of peanut butter and jam to the center and add the rest of the batter to cover the fillings. The skillet I use is approximately 9cm wide, but depending on the size of yours you might need to leave some batter out (consider it a snack while you wait). You can fill it almost completely but just make sure it’s not overflowing, it needs a little wiggle room as it rises! Bake at 200C for 15 minutes or until a toothpick inserted comes out clean. Add some more peanut butter, jam and any other toppings you may want on top and enjoy!
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