Happy Pancake Day! Can you believe it has been one whole year since the last time it was officially OK to eat pancakes for breakfast, lunch and dinner in the same day?! Well, when they taste this good, are this easy to whip up and are this good for you, I say we can have these for every meal of every day.
This stack of fluffy pancakes tick all the boxes when it comes to being allergy friendly, they are naturally gluten free (use GF certified oats if you are gluten intolerant) and like most of my baking, they are refined sugar free, dairy free and vegan, of course. The batter comes together in about 5 minutes using a handheld blender and I am loving this one from Cuisinart for whipping up pancakes at any time of day.
If you don’t already have oat flour, then simply blitz up some oats in a blender until they form a fine flour and continue with the recipe. The banana helps to bind the batter as well as adding subtle and natural sweetness while the milk and apple cider vinegar curdle to replicate a creamy buttermilk. The peanut butter has such a depth of flavour and adds great texture to these pancakes and I love adding maca for a caramel-like flavour although you can leave this out. Fry off the batter in batches to form perfectly fluffy and tender pancakes that stack deliciously.
Peanut butter, bananas and berries are staples in my house – especially frozen berries. Warm them up, quickly blitz them with a handheld blender and add the chia seeds to form a quick and healthy mixed berry chia jam. The combination of the three elements in the pancakes is just delicious and is one of my favourite flavour combinations and is highly reminiscent of the classic American PB&J.
I’ve already mentioned these Peanut Butter Oat Flour Pancakes with Mixed Berry Chia Jam are good for you, but I’ll just point out a few of the major bonuses. Adding extra banana on top, combined with the berries means you can enjoy 2 portions of fruit for one delicious brunch. The oats are naturally high in fibre and protein while the peanut butter adds more plant-based protein and healthy fats.
Pancake day doesn’t get any better than this! Remember you can easily increase or decrease the recipe quantities as necessary and even make up extra to save for later – give them a quick pan-fry to warm back up. Serve them with your favourite toppings, although the berries and peanut butter are non-negotiable!
These Peanut Butter Oat Flour Pancakes with Mixed Berry Chia Jam are made entirely with a handheld blender, come together in abut 5 minutes and are utterly divine, meaning you can have pancakes for breakfast, lunch and dinner all year round.
Fluffy and light, crisp on the outside and tender inside, these peanut butter-rich pancakes are the best way to start the day! Or if you fancy another kind, how about my Fluffy Spelt Pancakes or Coconut Blueberry and Cinnamon Pancakes.
Peanut Butter Oat Flour Pancakes with Mixed Berry Chia Jam
A fluffy stack of vegan, gluten free and refined sugar free pancakes that are packed with peanut butter and served with a homemade mixed berry chia seed jam.
- 100g oat flour
- 1 banana (ripe)
- 210ml coconut milk
- 1 tbsp apple cider vinegar
- 2 tbsp peanut butter
- 1 tsp maca powder
- 1 tsp baking powder
- Coconut oil, for frying
- Mixed Berry Chia Jam:
- 200g mixed berries
- 1 tbsp chia seeds
- To serve:
- Coconut yoghurt
- Peanut butter
- Warm the berries in a small saucepan for about 4 minutes until they release their juices. Using a handheld blender, puree the berries until smooth and stir in the chia seeds. Leave to one side.
- Add all the pancake ingredients, except the coconut oil, to a large mixing bowl and use a handheld blender to blend until smooth, scraping down the sides as necessary. Add a splash more milk if the batter seems too dry, but it will be quite thick.
- Heat 1 tsp coconut oil in a large non stick frying pan and once hot, use a heaped tbsp of batter at a time to form a pancake. Cook each pancake for a few minutes until bubbles start to form on top and the edges turn golden. Flip and cook for a couple of minutes on the other side. Repeat until all the batter has been used.
- Serve the pancakes in stacks topped with some coconut yoghurt, mixed berry chia jam and peanut butter. Enjoy warm.
I look forward to hearing what you think of my Peanut Butter Oat Flour Pancakes with Mixed Berry Chia Jam and can’t wait to see your stacks. Remember to tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With stacks of love x
This post and recipe were created in partnership with Cuisinart although all opinions are my own.