Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vegan peanut butter and jelly pancakes
- Preparation and cooking time
- Total time
- Easy
- Makes 8-10
Ingredients
- 200g blueberries
- 1 tbsp maple syrup
- 6 tbsp peanut butter
- ½ tsp vanilla extract
VEGAN PANCAKES
- 150g plain flour
- 1 tbsp baking powder
- 125-150ml almond, oat or soya milk
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ tbsp of melted and cooled plus another 2 tbsp for frying coconut oil
Method
- STEP 1
To make the blueberry ‘jam’ put the berries and maple syrup in a small pan. Heat gently, stirring until the blueberries start to burst and give up their juice.
- STEP 2
Put the peanut butter in a pan and heat gently, whisking in enough water to make it thin enough for drizzling. Stir in the vanilla.
- STEP 3
To make the pancakes put the flour and baking powder in a bowl and stir together. Mix together the almond milk, maple syrup, vanilla and coconut oil.
- STEP 4
Gradually stir the wet ingredients into the dry until you have a batter. Leave to sit for 3 minutes.
- STEP 5
Stir the batter again and pour into a jug.
- STEP 6
Heat a non-stick frying pan with a little more coconut oil. Cooking 2 or 3 pancakes at a time, pour in enough batter to make small, 10cm American-style pancakes. Leave to cook until you see bubbles forming on top of the pancakes, then flip and cook for another 2-3 minutes. Keep warm in a low oven while you make the rest.
- STEP 7
Serve the pancakes stacked up with peanut butter drizzle, blueberry jam and extra maple syrup if you like.
