Raspberry Ripple pancakes
These are a wonderful twist on some fluffy american style pancakes, they are like a peanut butter and jelly pancakes which we serve with a really runny peanut butter and some maple syrup for an amazing treat!
Takes 11 minutes
Serves 2
Ingredients
- 120 g self raising flour
- 210 ml oat milk any milk of choice
- 2 tbsp peanut butter or almond butter
- 2 tbsp maple syrup
- small pinch salt
- 1/2 tsp vanilla extract
- 250 g raspberries
- spray oil
To Serve
- maple syrup
- peanut butter or almond butter
Instructions
- Mix all ingredients in a bowl with a whisk or else use a blender to get it super smooth,Heat a non-stick pan on high heat and once hot, reduce to a medium heat.
- Use a spray bottle to spray a light coating of oil. Pour on a light coating of batter, add in 5-6 raspberries on top and lightly press into the batter.
- Cook the pancake on one side and once bubbles start to appear and the edges start to dry out, flip the pancake and cook on the other side.
- Once cooked, repeat with the rest of the batter and make a big beautiful stack. To serve drizzle over some peanut butter and some maple syrup and enjoy!