Waking up is always easier with a plate of pancakes sitting on the table.
Sweet, soft, fluffy and warm.
A stack of golden brown discs, piled up to the heavens with streams of sticky syrups running down the sides.
When the pancakes have been flipped and the frying pan is finished, you can feel a cozy heat as it glides around the room and breathe the sweet perfume of cinnamon as it wafts through the air.
The perfection of pancakes.
And not just any pancakes; vegan peanut butter banana pancakes. They are a treat that brightens any day, so grab a bowl and reach for the flour. It’s time to cook.
1 ripe banana, peeled & mashed
1 cup whole wheat flour (or gluten free flour)
1 cup unsweetened almond milk
3 tbsp peanut butter
1 tbsp baking powder
1 tbsp maple syrup (or liquid honey/ agave)
1 tsp cinnamon
1 tsp pure vanilla extract
1/2 tsp salt
a dash of nutmeg
Peel and slice the banana. You can also use a frozen banana and thaw it (once thawed, they are much easier to mash and bind very well).
Place the banana in a large bowl, and mash with a fork.
Next, add the whole wheat flour, milk, maple syrup, peanut butter, salt, cinnamon, nutmeg and vanilla extract.
Using a whisk, mix all ingredients until they are blended (if you find the mixture is too thick, feel free to add more almond milk, but do so a teaspoon at a time – if you add too much, the mixture will become very watery).
When the batter is set, pour it into a measuring cup with a spout.
Now, time to turn up the heat.
Set the stove to medium heat and add a touch of coconut oil to your frying pan.
Carefully pour the batter into the pan to form one small pancake. Watch as the edges turn golden brown, and bubbles form in the centre of the pancake.
Then flip, rest for a minute or two, and remove the pancake from the pan.
Repeat until all the pancake batter is gone and a stack of fluffy pancakes is resting on a plate.
Once they are ready, you can top them off with berries, bananas, chopped apples, or drizzles or peanut butter and maple syrup.
Enjoy! Bon Appetite.
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