Love peanut butter? Love pancakes? Then you’ll love these recipes that combine both! They’re also perfect for Pancake Day (Shrove Tuesday).
Leading dietitian and Mayver’s ambassador, Susie Burrell, said that people generally think of pancakes as a ‘treat’ meal because of the sugary toppings, but pancakes can be healthy too.
“The best thing about pancakes is that they’re incredibly versatile and can be topped with a range of sweet or savoury toppings,” Burrell said.
“When making pancakes healthy, the rule of thumb is to ensure that no more than a couple of tablespoons of added sugar is used in the recipe, which includes toppings such as syrups and chocolate.”
With that in mind, these pancake recipes offer healthy alternatives and the wonderful flavour of peanut butter. Time to tuck in!
Gluten free peanut butter pancakes
For the pancake mixture
1/2 cup gluten free flour (I use Bobs Redmill 1 to 1 baking flour)
1/2 tsp baking powder
2/3 cup milk of your choice
1 tbsp Mayver’s Dark Roast Peanut Butter
For the toppings
1/2 cup plain Greek yoghurt (I use Chobani)
2 tbsp Mayver’s Dark Roast Peanut Butter
1 tbsp honey
In a medium bowl combine flour, baking powder, milk and stir until smooth. Add peanut butter to the mixed batter and stir until mixed in thoroughly.
Warm a frypan on a medium heat and add oil to coat bottom of the pan. Add a couple of tablespoons of mixture and cook for approximately 3 minutes until bubbles start to appear. Flip and cook for another 2 minutes or until golden brown. Repeat until all mixture is used.
Serve with layers of peanut butter, honey and Greek yoghurt, and top with crushed peanuts.
For the peanut butter and honey Greek yoghurt: add all the ingredients into a bowl and stir until combined. The mixture will become thick as it is combined.
This recipe was provided by @janessa.rutter in collaboration with Mayver’s.
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